Step 2: 1. Fry mince in saucepan or pot till brown
Step 3: 2. Add onions, potato’s, veg, spices, tomato paste and water
Step 4: 3. Bring to the boil and leave to simmer till most of the water is gone. (mince shouldn’t be saucy) ans set aside when done
Step 6: VETKOEK (Dumpling type balls)
Step 7: 1. Sift dry ingredients into bowl
Step 8: 2. Whisk egg separately and add to dry ingredients.
Step 9: 3. Stir with spoon and add 1/2cup of water. (125ml)
Step 12: Dough should be sticky but not too runny or too firm
Step 13: Heat oil in saucepan, should be about 8 cm deep of oil. (Medium heat)
Step 14: Spoon one table spoon of dough into oil and fry on both sides will brown. Drain on some kitchen paper and test to see if it’s cooked through.
Step 15: Pierce with knife, should come out clean.
Step 16: If it is cooked through without being burnt on the outside your oil is the right temperature.
Step 17: Fry the rest of the dough. Spoon less for smaller balls and more for bigger ones.
Step 18: Test each one to ensure that it is cooked.
Step 20: Cut them open like a jacket potato and spoon mince inside. Serve hot or cold. Do not cover cooked Vetkoek as they will become tough.
Step 22: You can use the same recipe and instead of mince add sugar and cinnamon for a sweet doughy ball.
Step 24: Makes about 6 medium vetkoek or 12 small ones.