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Vetkoek Recipe | Fried Bread with Curry Mince (South African)

Golden, crispy outside, fluffy inside vetkoek fried in a cast iron potjie over coals, stuffed with a rich curry mince built on toasted whole spices and Mrs Ball's Fruit Chutney cooked INTO the sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Proof Time 50 minutes
Servings: 14 Vetkoeks
Cuisine: South African
Ingredients Method Notes

Ingredients
  

  • Vetkoek:
  • 1 kg cake flour
  • 1 x 10g sachet instant yeast
  • 2 Tbsp sugar
  • 4 tsp salt
  • 2 cups lukewarm water
  • vegetable oil for frying 5cm deep
  • Curry Mince:
  • 500 g beef/lamb mince
  • 1 large onion
  • 1 Tbsp garlic paste
  • 1 Tbsp ginger paste
  • 3 Tbsp medium curry powder
  • 1 star anise
  • 3 cardamom pods
  • 1 cinnamon stick
  • 2 potatoes cubed
  • carrot cubed
  • 1/2 cup frozen peas
  • 3 Tbsp Mrs Ball's Fruit Chutney
  • 1 cup water
  • salt/pepper

Method
 

  1. Mix flour, yeast, sugar, salt. Add water to soft slightly sticky dough. Knead 10 min until smooth/elastic.
  2. Oil bowl, cover, proof 30 min until doubled. Divide 12-16 balls, rest 20 min covered.
  3. Toast star anise/cardamom/cinnamon in oil 1 min, add onion fry soft, add curry powder 1-2 min, add garlic/ginger 1 min.
  4. Add mince, brown. Add potatoes, carrots, water. Cover simmer 15-20 min until potatoes tender.
  5. Stir in peas + 3 Tbsp Mrs Ball's, simmer 5 min uncovered until thick.
  6. Heat oil to 180°C in deep potjie. Fry dough balls 4-5 min turning once until golden. Drain.
  7. Slice vetkoek halfway, fill generously with hot curry mince. Serve with extra chutney. Alternative filling: apricot jam + cheddar.

Notes

Don't overcrowd oil. Peas folded last keep pop. Mrs Ball's IN the sauce is the secret.