Deep Fried Bread Dough Stuffed With A Spicy Ground Beef Curry.

Ah, Vetkoek! These fluffy balls of joy always transport me back to my childhood. Now, my family, a chorus of anticipation, gathers around to indulge in these golden delights. It’s a memory etched in my heart, and a tradition woven into the DNA of our South African heritage.

Vetkoek might sound like a foreign term, but it’s simply South Africa’s version of a beloved fried bread. It translates to “fat cake” from Afrikaans, which pretty much sums it up – it’s a deliciously indulgent treat fried to crispy golden perfection on the outside and oh-so-soft and fluffy on the inside.

Fill Your Vetkoek

In my family, making Vetkoek is a sacred tradition passed down from generation to generation. My grandmother was the queen of Vetkoek! She would prepare them for weekend dinners, stuffed with flavourful curried mince, or serve them for after-school lunches with apricot jam and mountains of grated cheese. But the beauty of Vetkoek is that you can fill them with just about anything your heart desires! Chicken mayo? Yes, please! Egg, bacon, and avo? Absolutely! Why not turn it into a full-on brunch affair? The possibilities are endless, and that’s what makes Vetkoek so exciting to explore.

Now, I know what you’re thinking—frying anything in oil sounds like a heart attack waiting to happen. Vetkoek might take a dip in the fryer, but they’re not oil-soaked sponges. Once they’re out of the pot, give them a good dab with a paper towel, and you’re good to go. Besides, sometimes you must indulge in some comfort food, right?

And let’s remember the star of the show – curried mince! This spicy, flavourful ground beef is the perfect partner in crime for our golden balls of deliciousness. It’s a match made in South African foodie heaven! You’ll find Vetkoek at supermarkets across the country, but nothing beats the homemade kind.

Vetkoek: South African Cultural Food

Vetkoek and curried mince isn’t just a meal—it’s a cultural part of South African food! You’ll find them at fetes, roadside food stalls, and pretty much any South African gathering worth its salt. Vetkoek have Dutch roots (they call it “oliebol“), but it’s also known as “igwinya” in Xhosa and Zulu. Talk about a multicultural snack!

What Are You Waiting For?

Ready for a curried culinary adventure? Bring a taste of the rainbow nation into your own kitchen! Knead and fry a batch of Vetkoek, fill them with spicy curried mince, and prepare for a flavour burst that’ll transport you straight to the heart of Mzansi. Trust me, it’s a journey worth taking! And who knows, you might discover a new family tradition or a favourite comfort food along the way.

Classic Vetkoek & Curried Mince

A deliciously indulgent treat fried to crispy perfection on the outside and oh-so-soft and fluffy on the inside.

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Course: Brunch, Dinner, Lunch

Cuisine: South African

Keyword: Curried Mince, Vetkoek

Ingredients

Ingredients for Vetkoek – makes 8 – 10 Vetkoek

2 cups cake flour plain flour
7 g active dry yeast packet
1 pinch salt
1 tsp sugar optional
1 cup warm water
vegetable oil for deep fry sunflower oil

Ingredients for Curried Mince / Ground Beef

1 kg beef mince / ground beef You could use 500g pork mince / 500g beef mince. 500g total mince should suffice. I use 1kg for a family of 5. Left-over mince is even better the next day!
1 large onion finely chopped
1 capsicum / bell pepper optional, finely chopped
1 large stick celery finely chopped
3 medium tomatoes chopped into small cubes
3 medium potatoes cut into cubes. Potatoes are optional. See notes.
1 large carrot cut into small cubes. Frozen veggie mix containing carrots, peas and corn can be used.
¾ cup frozen peas
½ cup frozen corn optional
1 tsp sugar
2 tbsp chutney I used homemade apricot chutney. Can be substituted with apricot jam.
500 ml beef stock
4 tbsp tomato paste
salt
pepper
2 tbsp tandoori masala This is quite a hot spice. Substitute with garam masala for a milder taste.
2 tbsp hot curry powder Substitute with a milder curry powder if you prefer a milder, or more flavourful curry.
1 tsp tumeric
1 tsp ground coriander
1 tsp dried chilli flakes Optional. I add it in ours for an extra little kick.
1 tsp cayenne pepper powder optional
1 tsp cinnamon optional
1 tsp garlic fresh or ground powder
olive oil for frying

Instructions

For the Vetkoek

In a mixing bowl, combine the flour, sugar and dry yeast.
The dry yeast should not be put directly on the salt, so I add it in after the water.
Make a well in the centre of the flour mix and add in the water, a little at a time. You may not need the whole cup of water.
Knead for approximately 10 minutes until the dough is smooth, stretchy and elastic.
Place the dough in a clean, oiled bowl and cover with a clean tea towel or cling film and leave in a warm spot to rise for about an hour.
Once risen, punch down the dough and form it into a soft, spongy ball, on a floured surface.
Pinch off small pieces of dough, about the size of a small onion or golf ball, and flatten them into thin rounds. The shape doesn't matter. The more obscure the shape, the better. It's great to stretch them out into oval shapes, as these make great pockets, once cooked, to hold the curry mince or filling.
Heat approximately 5cm deep vegetable/sunflower oil in a large pot on medium to high heat. If the oil is too hot, the Vetkoek will burn outside and be undercooked inside.
To test if the oil is ready, drop a small dough ball into the oil. If it sizzles and rises to the surface immediately, the oil is hot enough and ready for frying.
Put 2 pieces of flattened, streched-out dough (approximately 0.5cm thick) into the hot oil. They will expand in the heat and you'll need to turn them once they are golden brown to cook them evenly on both sides.
Approximately 3-4 minutes per side.
Once golden brown, remove the Vetkoek from the pot and place in a bowl lined with a paper towel.

For the Curry Mince

In a large pot, pour in the olive oil and heat.
Add in the chopped onions and all the spices. Fry on medium heat, to release all the flavours and spicy fragrances.
Mix in the capsicum and fry together.
Add in the minced beef and break it up gently and allow to cook through.
Add in the celery and allow to soften.
Mix in the beef stock and allow to simmer.
Add in the salt, pepper, tomatoes, sugar and chutney. Give it all a good stir and turn down the heat and allow to simmer for about 10 minutes.
Stir in the tomato paste.
Add the potatoes and carrots. Cover with a lid and allow to simmer gently for approximately 45 minutes until most of the liquid has evaporated and the potatoes are soft and cooked through.
About 10 – 15 minutes before serving, stir in the frozen peas and corn and simmer until cooked through.
The curried mince should have a thick-ish consistency. If it's still too runny, remove the lid and cook a little longer to allow more of the liquid to evaporate. If it's too thick, add a little more stock or a bit of water.
Once cooked, slice through the Vetkoek and spoon in a good helping of curried mince.
Delicious with a light side salad or just as is!

Notes

Feel free to add spices to make the curried mince milder or spicier to suit your taste. Preparing a large pot of mince with potatoes will stretch your mince, making it more economical. You can add potatoes or leave them out; it will not affect the flavour, only make it more substantial.
The curried mince is a versatile dish that can be frozen and warmed up on hectic weeknights. It pairs perfectly with rice, fresh bread rolls, and a nutritious salad. Alternatively, it can be used as a filling for sandwiches. This delicious and satisfying meal is a lifesaver that will never go to waste!
I double the Vetkoek recipe; the doubled batch makes around 16. The Vetkoek can be stored in an airtight container for up to two days.

If you’re wanting to make a homemade chutney, I have a recipe for that too. Have a look, here.

Enjoy the flavours of the curried mince and indulge in the Vetkoek.

xoxo