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Breakfast

Vetkoek with Spiced Mince Filling

The Quirky Foodster Team

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20 min (plus 1 hr proving)
Prep
30 min
Cook

Ingredients

  • 500 g (4 cups) white bread flour
  • 7 g (2 1/4 tsp) instant yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 300 ml (1 1/4 cups) warm water
  • 1 litre (4 cups) vegetable oil, for deep-frying
  • 300 g (10 oz) beef mince
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • Salt and pepper, to taste

Method

  1. Combine flour, yeast, sugar and salt in a bowl. Add warm water and mix to a soft, slightly sticky dough.
  2. Knead for 8 minutes until smooth, then cover and prove in a warm place for 45-60 minutes until doubled.
  3. Meanwhile, fry the onion in a little oil until soft, add the mince and brown well.
  4. Stir in tomatoes, curry powder, cumin, salt and pepper; simmer 12-15 minutes until thickened. Set aside.
  5. Heat oil to 180°C (350°F) in a deep pot.
  6. Divide the dough into 12 balls; flatten each slightly and deep-fry in batches for 3-4 minutes, turning once, until deep golden and cooked through.
  7. Drain on paper towel, then split each vetkoek and spoon in the warm mince filling to serve.

Introduction: Vetkoek — literally 'fat cake' — arrived via Afrikaans-speaking settler communities but was quickly adopted into everyday Swazi cooking, where it's sold hot from roadside stalls each morning.

Cultural Background: Vetkoek — literally 'fat cake' — arrived via Afrikaans-speaking settler communities but was quickly adopted into everyday Swazi cooking, where it's sold hot from roadside stalls each morning. The plain fried dough is often split open and stuffed with a well-spiced mince filling, turning a simple snack into a satisfying breakfast.

Tips: Test oil temperature with a small piece of dough — it should sizzle and rise immediately. Don't overcrowd the pot or the oil temperature will drop and the vetkoek will turn greasy.

Variations: Plain vetkoek served with jam or golden syrup instead of savoury filling. Curried bean filling for a vegetarian version.

Storage: Best eaten fresh; plain vetkoek keeps 1 day at room temperature in an airtight container and can be reheated in the oven.

Reheating: Warm in a 160°C (320°F) oven for 8-10 minutes to re-crisp the outside without drying the inside.

FAQs:

Q: Can I bake instead of fry these?
A: Baking changes the texture significantly — deep-frying is what gives vetkoek its characteristic crisp crust and soft interior.

Q: Can the dough be made ahead?
A: Yes, prove it overnight in the fridge, then bring to room temperature before shaping and frying.

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