Buttermilk Vetkoek with Curried Mince & Guacamole
Buttermilk lends a special texture to the pan-fried vetkoek and combines well with the aromatic mince and zesty guacamole.
- Serves: 4-6 |
- Difficulty: moderate
- Prep Time : 60 mins |
- Cook Time : 60 mins
15 ml (1 tbsp) Westfalia Garlic Flavoured Avocado Oil
1 onion, chopped
2 carrots, grated
30 ml (2 tbsp) grated fresh ginger
15 ml (1 tbsp) each ground coriander and curry powder
20 ml (4 tsp) ground cumin
2,5 ml (½ tsp) ground turmeric
1 bay leaf
2 apples, grated
1 x 50 g packet tomato paste
1 x 410 g tin chopped tomatoes
125 ml (½ cup) Rooibos tea
60 ml (¼ cup) chopped fresh Italian parsley
salt and pepper to taste
750 ml (3 cups) stoneground cake flour
pinch of salt
3 eggs, beaten
250 ml (1 cup) buttermilk
250 ml (1 cup) water
45 ml (3 tbsp) Westfalia Plain Avocado Oil for frying
1 x 200 g tub Westfalia Plain or Spicy Guacamole
10 ml (2 tsp) Westfalia Lemon Flavoured Avocado Oil
2 spring onions, chopped
1 small red chilli, seeded and chopped
45 ml (3 tbsp) chopped fresh coriander and extra leaves to serve
Heat oil in a large pan and fry mince until golden brown. Spoon out. Sauté onion, carrots and ginger until soft. Add spices and fry until aromatic.
Add mince with the rest of the mince ingredients. Reduce the heat and simmer with a lid for 20 minutes or until cooked. Season to taste.
Meanwhile, place all the dry ingredients in a large bowl. Whisk the rest of the ingredients together, except the oil, and beat into the dry ingredients just until a smooth batter forms – don’t overmix.
Heat a thin layer of the oil in a large pan and drop large spoonfuls (80-100 ml) of the batter into the oil. Fry on both sides until golden brown and cooked. Drain on paper towel and repeat with the remaining batter and more oil, to make about 10 medium to large vetkoek.
Stir all the ingredients together and season to taste. Spoon warm mince into vetkoek and serve with the guacamole and coriander leaves.