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. 