Vetkoek and mince

This menu is a typical South African fried cake filled with minced meat.


  • 500 g – 600 g cake flour
  • 500 ml melted butter
  • 1 yeast cake *(conversion)
  • 1 g bicarbonate of soda
  • 11 g salt
  • 20 gr sugar
  • 30 g butter

Steps to make:

  1. The oil for frying
  2. Slowly heat the buttermilk until it is lukewarm.
  3. Crush the yeast, add the buttermilk, bicarb soda, salt, sugar and butter.
  4. Add enough flour to give a soft dough that will remain slightly sticky when kneaded.
  5. Knead 3-5 minutes on a floured surface until smooth.
  6. Place dough in a floured bowl, sprinkle with flour, cover and let rise until doubled in size.
  7. Roll out the dough to a thickness of 20 mm and cut circles with a large scone cutter or pinch balls of the same size. Flatten each circle by pulling it gently with your finger to a thickness of 10 mm.
  8. Fry the vetkoek in hot enough oil. As soon as each vetkoek is dipped in the oil, gently but quickly wipe it with a slotted spoon, pushing it under the surface of the oil. This will ensure that the cake rises well and has holes in it. Fry until golden about 1-2 minutes on each side. Drain on absorbent paper. Fill with savory mince or jam.
  9. Makes 20 cakes.

Savory Beef Filling:

  • 1 chopped onion
  • 1 clove minced garlic
  • 15 ml butter
  • 500 gr ground beef
  • 30 ml flour
  • 215 ml beef stock
  • 15 ml tomato sauce
  • 5 ml chutney or apricot jam
  • 5 ml soy sauce
  • 5 ml herbal mixture
  • 2 ml barbecue sauce
  • chopped peas and carrots, optional
  • Saute onions and garlic. Add meat and stir until browned. Stir in flour. Add all ingredients and simmer gently for 20 minutes.

  • *(cube = 25g)
  • 3 teaspoons active dry yeast = 10 g = 25 g cube yeast = 10 g instant dry yeast

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