Vetkoek
South African vetkoek, aka fat cake, is crispy outside and warm and fluffy inside. Fill them with curry minced meat for a savory snack. For the sweeter side, enjoy them with apricot jam and cheese.
Have you been cutting back on calories? Well, it’s time to take a break and try out this iconic South African street food, vetkoek, also known as fat cake. Vetkoek, in a nutshell, is a deep-fried yeast bun that is served as a snack, for breakfast, or lunch.
When the New Year’s resolutions from January are but a memory, it’s safe to go back to fried foods, right? Are we cool? Ok, thanks for putting up with my crazy food obsessions. I so hope you are enjoying them too!
What Is Vetkoek?
This basic 3-ingredient recipe for fried bread is a little lighter than my hometown African fried dough, but it holds its own when filled with minced meat. The simple mixture is made with cake flour, yeast, and a little sugar to make the yeast and me happy. I don’t count water and salt because that’s a given.
Why cake flour for making bread? Glad you asked. The lower protein content gives it a more tender crumb and less chew. That means the filling is more likely to stay in the sandwich instead of ending up on the plate and making a mess.
Whew! I am so glad this came out right after just 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 I am developing recipes). On weekdays, for the most part, I fairly stick to a healthy diet, mostly comprising of quick and easy salmon recipes. I eat it at least 2-3 times a week, coupled with a salad, in between other reduced-calorie meals. So when the weekend rolls around, I am famished and ready to go at it.
How to Make Vetkoek
The Sandwich Buns
- Mix the salt, sugar, yeast, and water. Set aside for 5 minutes so the yeast activates. Add flour, then mix the dough until everything comes together. (Photo 1)
- Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1-2 hours or until doubled. (Photo 2)
- Knead the dough until firm, adding flour as needed. Roll out dough to 1-inch thick, cut into desired shapes, or use a 3-inch or larger cookie cutter to cut dough into circles. (Photo 3)
- Heat at least 3 inches (7-8cm) of vegetable oil on medium heat until it’s 350℉ (180℃).
- Fry until golden brown, 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper towels. Let them cool. (Photo 4)
- Serve warm, filled with a serving of curry mince meat.
The Curry Filling
- Sauté the onions, garlic, ginger, curry powder, and paprika for 2-3 minutes, stirring constantly to prevent burning. (Photo 5)
- Add the tomatoes, and continue cooking for about 3 minutes. Then add the potatoes, minced meat, cayenne pepper, and white pepper, and mix until thoroughly combined. Simmer until potatoes are tender. Add the peas and carrots, cook for another minute or two, add parsley, and adjust the seasoning to taste. (Photos 6-8)
Tips and Notes
- How long it takes for the dough to rise will depend on the weather or the kitchen temperature. To speed up rising, fill a bowl with warm water, then put it on the bottom of the oven (not turned on), and put the bowl of dough on the top shelf. The heat and humidity will make the dough rise faster.
- For a healthier version (aka not fried), brush the formed buns with oil, and bake in a preheated 400℉ (205℃) oven. And you can totally cook these in a preheated air fryer.
- You know, I thought about making it sweet instead of savory, then decided against it. If you want to serve it with apricot jam and cheese, simply add ¼ cup of sugar. Enjoy!!
Making it Ahead
Keep the dough in the fridge for a day or two, and it will rise much more slowly. Then, when you’re ready to fry the bread, all you need to do is warm it up and proceed with the kneading and rolling instructions.
Reheat fried vetkoek in an oven or air fryer so it doesn’t get too oily. And the curry meat filling is even better the next day. The bread and filling both freeze well, so don’t feel you have to eat it all at once.
More Satisfying Sandwich Recipes to Try
Watch How to Make It
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This blog post was originally published in February 2015 and has been updated with additional tips, new photos, and a video.
Vetkoek
Ingredients
Vetkoek
- 2 teaspoons (12g) salt
- 2-3 tablespoons (24-35g) sugar
- 1 ¼-ounce packet yeast (2¼ teaspoons or 7 grams)
- 2 cups (472g) lukewarm water
- 5½ cups (660g) cake flour (more as needed)
Minced Curry
- 2 tablespoons (30g) canola oil
- 1 whole onion, sliced
- 1½ teaspoon (8g) minced garlic
- 1 teaspoon (1-2g) ground ginger
- 2 teaspoons (5g) curry powder
- ½ teaspoon (1-2g) paprika
- 2-3 tomatoes, chopped
- 2 cups (485g) diced potatoes
- 1 pound (450g) minced meat (or ground beef)
- ½ teaspoon (1-2g) white pepper
- ½ teaspoon (2-3g) hot sauce or cayenne pepper (optional)
- 1 cup (128g) frozen peas and carrots (see notes)
- 2-3 tablespoons (8-12g) chopped parsley or cilantro
- salt to taste
Instructions
Vetkoek
- In a large bowl, mix the salt, sugar, yeast, and water. Set aside for 5 minutes so the yeast activates. Add flour, then mix the dough until everything comes together.
- Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1-2 hours or until doubled.
- Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1-2 hours or until doubled.
- Turn the dough onto a floured surface, flatten to knock out air bubbles, and knead until firm, adding flour as needed.
- Roll out dough to 1-inch thick, cut into desired shapes, or use a 3-inch or larger cookie cutter to cut dough into circles.
- In a large saucepan, heat at least 3 inches (7-8cm) of vegetable oil on medium heat until it’s 350℉ (180℃).
- Fry until golden brown, 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper towels. Let them cool.
- Split in half and serve warm, filled with a serving of curry mince meat.
Curried Meat Filling
- In a medium-large skillet, heat oil, then saute the onions, garlic, ginger, curry powder, and paprika for 2-3 minutes, stirring constantly to prevent burning.
- Add the tomatoes, and continue cooking for about 3 minutes. Then add the potatoes, minced meat, cayenne pepper, and white pepper, and mix until thoroughly combined. Simmer for about 15 minutes or until potatoes are tender.
- Finally, throw in the peas and carrots, cook for another minute or two, add parsley, and adjust the seasoning to taste.
- Remove from the heat and let it cool. You can prepare this a day in advance, and it tastes even better.
Tips & Notes:
- If the yeast isn’t bubbly after 5 minutes, it may have expired. It’s better to get fresh yeast and start again.
- Frozen peas and carrots have already been blanched. If using fresh vegetables, you’ll want to add them with the potatoes so they have time to cook.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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 .
Hi, you had a comment regarding freezing the dough before its cooked. would it work is you cut it into the sizes and froze them in a vacuum sealed bag?
What about freezing ready made vetkoek in a vacuum sealed bag? How would one reheat that?
It would work just fine. I have done it with great success. I heat it in the oven at 300 Degrees F until it is completely warm . Hope this helps
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. Too many fabulous recipes and not enough time.
Awesomeness all around. Looks heartuy and delicious. Your pictures always shine! welldone 🙂
Thanks Chio