Vetkoek & Mince

Little dough balls with mince

Preparation Time

h m

Cook Time

h m

Servings

0

Ingredients

Instructions

Step 1:

  • MINCE
  • 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 5:

  • 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 10:

  • 4. Stir well
  • Step 11:

  • 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 19:

  • 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 21:

  • Step 22:

  • You can use the same recipe and instead of mince add sugar and cinnamon for a sweet doughy ball.
  • Step 23:

  • Step 24:

  • Makes about 6 medium vetkoek or 12 small ones.
  • Step 25:

  • Step 26:

  • Enjoy!