Vetkoek Steak Sliders with Horseradish Mayo

Words: Beer Country

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Vetkoek has got to be one of the most honest foods ever created. 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. They’re traditionally served with curried mince but this Heritage Day we’ve decided to gourmet them up into some ridiculously tasty steak sliders.

Serves: 6-8
Difficulty: medium
Prep time:  20 minutes
Cooking time: 30 minutes

The mayo
2 egg yolks
1 Tbsp (15 ml) Dijon mustard
1 C (250 ml) canola oil
squeeze of lemon juice
1 Tbsp (15 ml) creamed horseradish
salt and pepper

The vetkoek
2 C (140 g) cake flour
2 Tbsp (30 ml) sugar
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

The steak
1.5 kg picanha steak, or your favourite cut
salt and pepper or your favourite braai spice
canola oil

To serve
wild rocket
Parmesan, shaved

The mayo
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.

The vetkoek
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.

The steak
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 serve
To assemble your sliders – 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. 

Check out our other Heritage classics here: Peri Peri Chicken Livers | Old School Coke Ribs |  Coconut Condensed Milk Tart | Facebook

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