Curried Mince Vetkoek

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For the vetkoek

  • 1 kg (7 C) cake flour
  • 5 ml (1 t) salt
  • 10 ml (2 t) sugar
  • 65 ml (¼ C) butter
  • 1 packet instant yeast (10 g)
  • 750 – 875 ml (3 – 3½ C) warm water
  • sunflower oil for frying

For the curried mince

  • 1 onion, finely chopped
  • 15 ml (1 T) sunflower oil
  • 1 kg beef mince
  • 2 x 410 g can Rhodes Mixed Vegetables in Curry Sauce


  1. Combine the flour, salt and sugar in a mixing bowl.
  2. Using your fingertips, rub the butter into the dry ingredients until it resembles crumbs.
  3. Add the yeast and stir well to mix.
  4. Then add enough of the warm water to form a soft dough.
  5. Knead the dough until it becomes smooth and elastic, cover with a damp cloth and leave to rise until it has doubled in size.
  6. Knock the dough down and divide it into 30 equal pieces.
  7. Roll into balls and place on a floured baking sheet, leaving enough space between them to expand and rise.
  8. Cover and leave to rise in a warm spot for another 30 minutes.
  9. Fry the vetkoek in a saucepan half-filled with heated oil over medium-high heat until golden brown on both sides and cooked through.
  10. Drain on paper towel to remove excess oil.
  11. To make the curried mince, fry the onion in the oil until soft.
  12. Add the mince and fry until cooked.
  13. Drain any excess fat.
  14. Add the Rhodes Mixed Vegetables in Curry Sauce.
  15. Reduce the heat and simmer for 15 minutes.
  16. Serve the vetkoek hot, filled with the curried mince.
Cooking Tip

Serve any left-over vetkoek with Rhodes Apricot Jam for a sweet treat.


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