Vetkoek Steak Sliders with Horseradish Mayo
Just as the name implies, a vetkoek is the last thing you’d ever expect to find on any sort of diet plan. It’s basically fried bread dough and it’s delicious whether sweet or savoury.
- Serves: 6-8 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 30 mins
2 egg yolks
1 C (250 ml) canola oil
squeeze of lemon juice
1 Tbsp (15 ml) creamed horseradish
salt and pepper
2 C (140 g) cake flour
2 tsp (10 ml) baking powder
2 Tbsp (30 ml) dried thyme
1 tsp (5 ml) salt
2 large eggs
1 C (250 ml) boiling water
3 C (750 ml) canola oil for frying
1.5 kg picanha steak, or your favourite cut
Place egg yolks into a large bowl then whisk in the mustard. Slowly add the oil while whisking until the mayo starts to form. Keep adding oil and whisking until the mayo reaches a thick consistency. Squeeze in the lemon juice then whisk in the creamed horseradish. Season and place in the fridge until needed.
Sieve the dry ingredients for the vetkoek into a large bowl. In another bowl, whisk the eggs and boiling water together.
Add the wet ingredients to the dry and mix well to combine.
Heat the oil to 180 °C in a large saucepan.
Using a large ladle, spoon dollops of batter into the oil and cook until golden on one side then use a slotted spoon to flip the vetkoek over and continue frying.
Once you have a golden vetkoek, remove from the oil and drain on kitchen towel.
Season the steak with salt and pepper then coat with oil.
Cook the steak to your liking in a large frying pan over high heat or over a very hot braai.
Around 4 minutes per side for medium rare.
Remove the steak from the heat and allow it to rest for at least 10 minutes before carving. Slice thinly.
To assemble your Vetkoek Steak Sliders with Horseradish Mayo – cut the vetkoek in half and give the bottom half a good slather of mayo.
Pile on some rocket and top with a generous portion of sliced steak. Season with salt and pepper and garnish with Parmesan.