Mini vetkoek with mince

1. To make the dough, combine the dry ingredients in a large bowl. Add the water, a little at a time, mixing with a wooden spoon until a wet dough forms.
2. Knead in the bowl for 5 minutes or until the dough springs back after being pressed with your finger. Cover the bowl with cling wrap and allow the dough to rise for 30–45 minutes or until doubled in size.
3. Heat the olive oil in a large pan and fry the onions, red chilli and garlic for 2–3 minutes.
4. Add the mince and Cape Malay curry powder to the pan and cook until browned.
5. Add the chopped tomatoes to the mince.
6. Pour in the beef stock and simmer over a medium heat for 5 minutes, then add the potatoes.
7. Cover with a lid and simmer for 10–15 minutes, stirring at regular intervals.
8. Add the apricot jam and coriander and season to taste. Add the peas.
9. Once the potatoes are cooked through, adjust the seasoning and remove from the heat.
10. Heat the canola oil for frying the vetkoek in a separate saucepan over a medium heat. Knock the dough back and divide into 16 equalsized vetkoeks. 
11. Gently drop 4 vetkoek into the oil and cover the saucepan with a lid. This allows the vetkoek to partially steam while frying.
12. Cook for 2 minutes, or until golden on one side, then turn and cook the other side. When cooked through and golden, remove the vetkoek from the oil using a slotted spoon and drain on kitchen paper. Cook the remaining vetkoek in the same way.
13. Serve the mini vetkoek with the savoury mince and garnish with fresh coriander.

FLAVOUR NOTE
Curried mince is best enjoyed with fruity chutney and minted yoghurt.

BROWSE OUR RECIPE COLLECTIONS