Vetkoek

South African fat cakes are 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.

Course Breakfast, Snacks

Cuisine African

Prep Time 20

Cook Time 10

Rising Time 2

Total Time 2 30

Servings

Calories 856kcal

Author Imma

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.

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.

Nutrition