Vetkoeks/fat cakes/amagwinya... Call it what you wish! Fact remains - they are DELICIOUS and we could happily think of a hundred more ways to enjoy this cost-effective SA staple Ingredients: For the vetkoek: * (500g store bought bread dough will also work)6 cups flour (all-purpose flour)2 tsp salt2 tsp sugar1 packet yeast1 2 cups lukewarm waterCooking oil (for frying)For the mince:15mlolive oil1 large onion, finely chopped1 clove garlic, finely chopped10ml Robertsons ground cumin10ml Robertsons smoked paprika325g beef mince1 Knorrox curried vegetable stock cube cup of hot waterSalt and pepper to tasteFor the garnish:Fresh herbs Chutney, for servingMethod: Prepare the Vetkoek:1. Mix sugar and yeast with some lukewarm water and leave to foam.2. Sift flour and salt.3. Pour yeast in flour and knead.4. Keep adding water and knead until you have a consistency like a bread dough.5. Leave the dough in the bowl and cover the bowl with a cloth.6. Leave the dough to rise for about 45 to 60 minutes until it is about double its original size.Prepare the mince:1. Heat a pan on the stove and add the olive oil. 2. Brown the onion and garlic until the onion is translucent and soft. 3. Add the spices and then the beef mince. 4. Brown and cook for about 10 minutes, while stirring constantly. 5. Add the Knorrox stock cube to the pot together with cup of water. Place the lid on the pot and allow to simmer to allow the liquid to reduce.6. Season with salt and pepper & keep warm. 7. Divide the bread dough into 20 even-sized balls. 8. Heat the oil in a pot and when the oil is about 200C, fry the vetkoek to golden perfection. 9. Regulate the heat of your oil, otherwise the vetkoek will be raw inside and too brown on the outside. 10. To serve cut off the top of each vetkoek. 11. Hollow out some of the flesh from the vetkoek. Add a generous spoonful of the mince and top with a vetkoek lid. 12. Serve hot with fresh herbs & a dollop of chutney to garnish. 13. ENJOY!
