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Quick ‘Vetkoek’ with Curried Mince


Another South African classic that will always be a hit!

  • Serves: 6 |
    6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 40 mins
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500 g readymade bread dough
vegetable oil for deep-frying

Curried Mince
3 Tbsp (45 ml) vegetable oil
500 g lean beef mince
1 large onion, finely chopped
1 Tbsp (15 ml) grated root ginger
2 fat cloves garlic, crushed
1 Tbsp (15 ml) medium curry powder
2 tsp (10 ml) ground coriander
1 Tbsp (15 ml) turmeric
2 tsp (10 ml) roasted masala
5 dried curry leaves
6 cardamom pods
1 tsp (5 ml) cumin seeds
1 stick cinnamon
3 Tbsp (45 ml) peach chutney

Start with the curried mince. Heat the oil and brown the mince in two batches. Remove and set aside.

Sauté the onion, ginger and garlic with all the spices until fragrant. Return the mince to the pot, together with the chutney. Cover and simmer gently for about 30 minutes. Season to taste.

Optional: add some frozen peas near the end of the cooking time.

To prepare the ‘vetkoek’, heat a pot of oil. Divide the dough into 6 oval balls and fry until golden and cooked in the centres, turning all the while (about 10 minutes). Make sure the oil doesn’t get too hot! Place onto paper towels to drain excess oil.

Cut open each vetkoek and fill with curried mince. Serve with a refreshing tomato, onion and cucumber raita.