Mini Vetkoek and Curried Mince
The Vetkoeks are crunchy with a bit of nuttiness from the almonds.
- Difficulty: easy
- Prep Time : 25 mins |
- Cook Time : 35 mins
1 tsp (5 ml) olive oil
1 (220 g) large onion, finely chopped
2 tsp (10 ml) garlic, finely chopped
1 Tbsp (15 ml) roasted masala
1 tsp (5 ml) ground coriander
1 tsp (5 ml) turmeric powder
1 tsp (5 ml) xylitol granules
450 g minced beef
1 tin (400 g) chopped tomatoes
salt and pepper
2 C (200 g) ground almonds
2⁄3 C (160 ml / 80 g) coconut flour
2⁄3 C (160 ml / 50 g) Parmesan cheese, finely grated
2⁄3 C (160 ml / 90 g) mozzarella cheese, grated
¼ C (60 ml / 60 g) butter, soft
4 large eggs
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) fine salt
coconut oil, for deep frying
handful chopped coriander, to serve
Heat the oil in a heavy-based saucepan over medium heat. Add the onions and sauté for 5 minutes. Stir in the garlic and ginger and fry for 2 minutes. Add the roasted masala, ground coriander, tumeric, xylitol and minced beef. Fry for 5 minutes. Add the chopped tomatoes and simmer for 15-20 minutes. Season to taste.
Place all of the ingredients (except the oil and coriander) into a food processor and blend until smooth. Use your hands to form and roll 12 mini vetkoek balls.
Heat the coconut oil to 180 °C. (*See tip below)
Deep-fry the vetkoek in 3-4 batches for 2-3 minutes each until golden and cooked through. Drain on kitchen paper.
Halve the vetkoek, top with a little curried mince, scatter the coriander on top and serve.
Cook’s Note: Other toppings that go really well with the curried mince vetkoek are Greek yoghurt, grated cheese or a fresh tomato salsa.
*Tip: Because coconut oil is so expensive, use a small saucepan when deep-frying and fry the vetkoek in smaller batches. As you fry, keep the cooked vetkoek warm in a preheated oven until ready to serve.