South African Vetkoek aka Fat Cake, crispy outside and warm and fluffy inside filled with minced curry
Have you have been cutting back on calories? Well, It is about time to take a break and try out this South African, Iconic Street food, Vetkoek, also known as fat cake
Vetkoek in a nutshell is deep fried yeast buns that can be served as a snack, for breakfast or lunch. It is usually paired with apricot jam, cheese or with minced curry
I guess since it is February I can safely post a fried recipe without any one throwing stones at me right? Are we cool? Ok, thanks for putting up with my crazy food obsessions. I so hope you am enjoying it too!
This is one of those recipes that, I have been meaning to try out, for a long time- since the beginning of this year but decided against making it. For obvious reasons; it was January and everyone was looking for healthy recipes to kick off the New Year .
Whew! I am so glad this came out right only after two tries. If not, I would have been stuffing myself with it and having buyer’s remorse after the deed is done.I do that a lot around here.
I give myself the liberty to indulge on weekends (when am developing recipes). On weekdays, for the most part, I fairly stick to a healthy diet, mostly comprising of salmon, this quick and easy salmon , recipe here is my lifesaver. I eat it at least 2-3 times a week coupled with a salad, in between and other reduced calorie meals. So when the weekend rolls around I am famished and ready to go at it.
This vetkoek is a great, basic recipe for fried dough. A little lighter, than this other African favorite fried dough recipe here. However, they hold their own when filled with minced meat.
You know I thought about making it sweet instead of savory then decided against it… maybe some other time. Vetkoek is usually served with cheese and apricot jam or filled with minced meat. Here, I made super easy minced meat to go with it.
Enjoy!!
South African Vetkoek aka Fat Cake, crispy outside and warm and fluffy inside filled with minced curry
- 5 ½ cups cake flour plus more
- 2 teaspoons of Salt
- 2-3 tablespoons sugar
- 1 packet yeast 2 1/4 teaspoon or .25 ounce
- 2 cups lukewarm water
- 1 pound minced meat
- 2 tablespoons canola oil
- 1 whole onion sliced
- 1- teaspoon ground ginger
- 11/2 teaspoon minced garlic
- 2- teaspoon curry powder
- 2 -3 to matoes chopped
- ½ teaspoon paprika
- 2 cups diced potatoes
- 1- cup peas and carrots
- ½ teaspoon white pepper
- ½ teaspoon hot sauce or cayenne pepper optional
- 2-3 tablespoons parsley or cilantro
- Salt to taste
- In a medium-large skillet, add oil, onions, garlic, ginger, curry, paprika and sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Followed by tomatoes continue cooking for about 3 minutes then add potatoes and minced meat, cayenne pepper, white pepper, mix until ingredients have been thoroughly combined. Cook for about 15 minutes or more until potatoes are tender.
- Finally throw in peas, cook for another minute or two, add parsley, and adjust the seasoning, to taste. Remove from the heat and let it cool. You may prepare this a day in advance.
- In a large bowl, mix salt, sugar, water, and yeast. Set aside for 5 minutes. Add flour then mix dough until everything has come together.
- Covers loosely with a clean clothe and let rise in a warm, draft-free place for 1 to 2 hours or until doubled.
- Turn dough on a floured surface, flatten to knock out air bubbles and knead to make firm, you may add flour as needed
- • Roll out dough in to 1 inch thick, cut into desired shapes or use 3 inch or larger cookie cutter to cut dough.
- • In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter vetkoeks and place on medium heat until oil is 350 degrees.
- Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper napkin. Let it cool
- Split in half and fill with mince meat. Serve warm
I made the vetkoek absolutely the Best
Glad you loved them, Charmaine 🙂 !
Tried this for supper tonight and it was absolutely delicious, the whole family loved it. I grew up eating vetkoek or amagwinya as we call them in isiZulu but had never tried making them before because I usually buy them. So glad I found your page when I couldn’t get hold of my mom to get the recipe. My first attempt was a great success and I’m looking forward to trying more of your recipes thank you!
So happy to hear that! And I’m glad to have you here.
Hello!
Your recipe looks delicious. Does the dough need kneading?
Many thanks
Hi Riana. Knead the dough for 5-8 minutes. Do let me know how it works out for you 🙂 !
Imma, Freaking incredible recipe! I added a little garam masala for a little more spice. These knocked the owners of the restaurant over when I tested this and it’s going on the menu. Tremendous work!
Thats amazing Mike !!! So happy these vetkoek worked out well.
Happy Cooking!!
Hi there, thanks for the recipe. I’m a South African living in the USA and was wondering about the portion size… It says 7 servings at the top of the recipe, is a serving size considered to be 1 vetkoek? I’m planning on cooking this next Thursday for 17 people, so I’m trying to figure out exactly how much I should make for everybody to get at least 2 decent sized vetkoek? Can you help me out?
Hi Suzanne. Yes, it is 7 fairly large vetkoeks, but this recipe could also give you about 10 decent sized vetkoeks. It all depends on the size of your cutter. For 17 people, I suggest you double the recipe and you will do just fine. 🙂
Hi how many ‘ vetkoek ‘ comes out in this recipe?
Hi Jessica,
About 10 or more depending on desired size.
What kind of meat is best? Beef? Pork?
I’d go with beef, but either of those three would be fine.
Hi there,
These look awesome!
Was just wondering if I could use spelt flour instead of cake flour, they usually say add more liquid but if we fry these in oil anyway, it should work right?
Thanks for sharing this recipe, going to try make it tomorrow with spelt flour.
I would personally use a high gluten flour like bread flour. The consistency would be strange with cake flour.
Would I be able to use Self Raising flour and leave out the yeast?
Yes that would work.
This recipe turned out so delicious!
I am excited to try many more recipes from your site. Thank you!
Hi Erin.So happy to hear this . Have a great day!!
I am a South African and am extremely hapoy to see that someone has figured out how to make this with American ingredients. Trying it for dinner tonight!
Awesome! Do let me know how it works out for you. Thanks!
Making this for the first time for a potluck at work. Is it possible to make the dough ahead and freeze to fry tomorrow? Any suggestions? Party is in two days.
Hi Jazmine! After cutting the dough into desired shapes you can freeze in a single layer . When frozen place in a ziplock bag and freeze till the day of the event, remove and bring to room temperature before frying .
Tried these today and was very happy with the finished product
Great recipe
Awesome! Glad to hear it worked out well for you.
Thanks for sharing the knowledge. Well done.
nice will try it
Yay! Do let me know how it works out for you.
I made the vetkoeks and mince last night. They were incredible!
It is a new favorite at our house.
Thank you for making the recipes easy to find and easy to follow.
Blessings!
Elizabeth, thank you so much for taking the time to let me know . Happy Cooking!!!
I am busy try this recipe have tried and all of them flopped hope I have sucess with this one please wish me luck From Sunny South Africa
Wishing you all the luck from the City of Angeles . It’s going to be just Perfect.
Hallo and greatings from Northgermany,
you make a finde recipes-side. We would like to use a Vetkoek-photo for our Magazin.
We had a recipes-Competition for our users/readers “Holiday-dishes” – and the winner is Vetkoek with meat.
It would be great, if you could contact us as soon as possible.
Best regards
Kathrin
I just tried the recipe it’s mouth watering my kids loved it alot
Thanks Amanda! Good to know the kids loved it as well
Lots of lovely African recipes here, but in particular this is a recipe I must try. My mom’s vetkoek was a childhood favourite. She used to make them in a semi-circular ‘D’ shape and tear open the straight edge to fill ’em, something like a pita bread. I loved the traditional filling of a mixture of grated cheddar cheese and golden syrup washed down with cold milk.
thank you VERY much for this delicious recipe!
I discovered it today on foodgawker and cocked it spontaneously for dinner.
funny enough the curry itself was pretty delicious and the fried buns (I added approx. 15g fresh yeast for 2,5 cups flour and cut my rolls in rectangle shape with a knife) quite good but together they make a very, very nice dish. and it is diary free. AND if I substitute meat with soya granules it will be a great vegan dish.
do you have any other ideas for curries I could stuff the fried buns with? not necessary vegan – meat or fish are also welcome.
thanks once again and greeting from germany 🙂
p.s. your doughnuts are the next on my waiting list
Hi Coraline! I would use the same sauce and replace the beef with shredded chicken , or fish. So happy you took the time to share with us. Check out this bake and salt fish here http://africanbites.com/?p=13170.
Im based in Brazil and am constantly on the lookout for lekka easy recipes to try. Im going ro try this one this weekend but have 1 doubt. After cutting the vetkoek into the shape and size you want, do you need to wait to let it rise again? Or will it rise when frying?
Hi. You don’t need to let it rise again. After cutting the vetkoek into your desired shape and size, heat the saucepan with vegetable at least 3 inches (or about 5 centimeters) high and fry. Too little oil will result in flatter vetkoeks and place on medium heat until oil is 350 degrees F.
You could let it ferment for an hour or two ( until double is size ) to developed flavor in the bread before cutting it into pieces. Roll into tight balls let rest for 20 min, slightly flatten with your palm, place on floured baking sheet, mist with oil, cover with cling wrap, proof for 45min to an hour or double the size, fry! It makes a world of difference to the flavor of the crumb.
nice, will try it
Ella, let me know how you like it!
Fat cake? Spiced meat? This has my name all over it! I’ve never seen a sandwich like this – this is a MUST MUST MUST try! Imma, how on earth am I going to get through everything on your site that I want to make??
Nagi,I feel the same way about your blog . Two many fabulous recipes and not enough time.
Awesomeness all around. Looks heartuy and delicious. Your pictures always shine! welldone 🙂
Thanks Chio