Instructions

For the vetkoek

Add the flour, sugar, yeast and salt into a bowl

Slowly add the water whilst mixing until you have a shaggy dough

transfer to a floured surface and bring the dough together

No need to knead unless you want to use the dough immediately.

If using the dough on the same day knead briefly for 5 minutes and then cover and let proof for 40 minutes

If leaving overnight, transfer the dough to a bowl and cover with plastic wrap.

Let proof in the fridge overnight

When ready to make the vetkoek pre-heat your oil in a large heavy based pot to 180 degrees c (350 defrees f) divide dough into equal size pieces. I aim for a ball just under a tennis ball size flatten the ball so that when cooking it doesn’t take too long to cook the interior

Place each flattened ball into the oil and cook until golden, flip as needed until each side is golden brown.

Place on a cooling rack and allow any excess oil to drain.

Repeat the cooking process until all the dough is cooked

For the curried mince

In a medium pot heat oil on high heat

Add the mince and fry until browned (this may take a while)

Add the chopped onions and fry until soft

Add the garlic, ginger, paprika, black pepper, ground coriander, ground cumin and curry powder and cook for 5 minutes stirring constantly

Add the tomato paste and cook for another 2 minutes

Add the chutney or jam and water and lower the heat to low

Add salt to taste Cover and simmer for 30 minutes

Add the potatoes, and mixed veg and mix through.

Cover and cook for an additional 30 minutes

Curry should be thick with very little water left, if not uncover and simmer until you reach the desired consistency

To serve

Cut the vetkoek in half and fill with the slightly cooled curried mince mixture or any savoury mixture of your choice (chicken mayo, ham and cheese) For dessert spread golden syrup or jam onto the vetkoek and enjoy!