4 cups (560 g) cake flour
2 tsp (10 ml) salt
10 g sachet instant yeast
3 Tbsp (45 ml) cooking oil
about 400 ml lukewarm water
cooking oil for
deep-frying
Filling
1 Tbsp (15 ml) cooking oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
1 Tbsp (15 ml) medium curry powder
500 g mince
salt and freshly ground black pepper to
taste
1 carrot, peeled and grated
½ green apple, peeled and grated
1 Tbsp (15 ml) white vinegar
¼ tsp (2 ml) turmeric
- To make the vetkoek, sift together the flour and salt, then mix in the yeast. Add the oil and water and mix until dough forms. Knead well until smooth and elastic. Leave to rise for approximately 15 minutes.
- For the filling, heat the oil and sauté the onion and garlic until soft. Add the curry powder and fry for 2 minutes. Add the mince and fry until it changes colour. Add the remaining ingredients and simmer for about 10 minutes, then set aside to cool.
- Knock the dough down and divide into 14 equal balls. Flatten each slightly and place some filling in the centre. Press the ends together to enclose the filling. Heat the oil in a deep frying pan and deep-fry the vetkoek for about 4 minutes, turning regularly until golden brown. Drain on kitchen paper and serve warm.
Makes 14
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