Makes: about 15 large vetkoek

Preparation time: 2 hours

Cooking time: about 30 minutes

• 10 ml sugar

• 1 kg flour

• 10 g instant yeast

• 5 ml salt

• about 625 ml lukewarm water

• 15 ml soft butter

• oil for shallow frying


• 500 g mince

• meat spice, salt and pepper

• 15 ml olive oil

• 15 ml turmeric

• 15 ml mild curry powder

• heaped spoon each of apricot jam and chutney

• dash of vinegar

1 Mix the dry ingredients. Create a hollow, then add the water and butter. Stir it a bit with a clean hand and place in a warm oven for about 20 minutes. (I usually leave this step out and knead immediately.)

2 Knead well until smooth and soft, then place the dough in a clean bowl that’s been greased with a little oil. Cover with clingwrap and let it stand in a warm spot for about 1 hour until it doubles in size.

3 Prepare the mince Fry the mince in 15ml oil until brown. Add the meat spice, salt and pepper, followed by the rest of the ingredients. Add about 200ml warm water and simmer for about 30 minutes until flavourful and cooked.

4 Knead the dough and form balls. Leave them to rise again, for about 10 minutes.

5 Heat the oil until hot. Deep fry in batches until the vetkoek is golden brown. Allow to cool slightly and fill with curry mince.