Vetkoek (literally “fat cake” in Afrikaans) is a South African deep-fried bread that is crisp on the outside and soft and fluffy inside, typically filled with a savory curried mince. This recipe uses Woolworths frozen vetkoek dough for convenience, but you can make your own dough if you prefer. The combination of the golden, slightly sweet bread with the rich, spiced beef mince is a beloved comfort food across South Africa, perfect for lunch, dinner, or a hearty snack.
Ingredients
- 1 package (about 6 pieces) Woolworths frozen vetkoek dough (or 3 cups / 375 g all-purpose flour, 1 tbsp instant yeast, 1 tsp salt, 1 tbsp sugar, 1 cup / 240 ml warm water, and oil for frying)
- 1 tbsp (15 ml) vegetable oil, for frying the mince
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 lb (450 g) ground beef (mince)
- 1 tbsp (15 g) curry powder (mild or hot, to taste)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 beef stock cube, crumbled (or 1 tsp salt, adjust to taste)
- 1 cup (240 ml) water
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce (optional)
- Salt and black pepper, to taste
- Oil for deep-frying the vetkoek (about 4 cups / 1 liter, or as needed)
Instructions
- Prepare the vetkoek dough (if using frozen dough): Remove the frozen vetkoek dough from the freezer and let it thaw at room temperature for about 15 minutes, or follow the package instructions. If making from scratch, mix the flour, yeast, salt, and sugar in a bowl. Add warm water and mix until a soft dough forms. Knead for 5 minutes until smooth. Cover and let rise in a warm place for 30 minutes, or until doubled.
- Make the mince filling: Heat the 1 tbsp oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the ground beef and cook, breaking it up with a spoon, until browned all over, about 5-7 minutes. Drain off any excess fat if necessary.
- Stir in the curry powder, turmeric, cumin, stock cube (or salt), and tomato paste. Cook for 1 minute to toast the spices.
- Pour in the water and Worcestershire sauce (if using). Bring to a simmer, then reduce heat to low. Cover and let simmer for 15 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste. Keep warm while you fry the vetkoek.
- Fry the vetkoek: Pour oil into a deep, heavy-bottomed pot to a depth of about 2 inches (5 cm). Heat over medium-high until it reaches 350°F (175°C). If you don’t have a thermometer, a small piece of dough dropped in should sizzle and float to the surface.
- Divide the dough into 6 equal balls (if using homemade dough, punch down and divide). Flatten each ball into a disc about 3 inches (7.5 cm) wide and 1/2 inch (1.25 cm) thick.
- Carefully slide 2-3 vetkoek into the hot oil. Fry for 2-3 minutes per side, until deep golden brown and puffed. Use a slotted spoon to turn them. Remove and drain on paper towels.
- While still warm, make a slit in each vetkoek to create a pocket, being careful not to cut all the way through. Fill generously with the mince mixture. Serve immediately.
Tips
- Keep the oil at the right temperature: If the oil is too hot, the vetkoek will brown too quickly and remain doughy inside. If too cool, they will absorb oil and become greasy. Use a thermometer for best results.
- Make your own dough: If you can’t find frozen vetkoek dough, use a simple yeast bread dough. The recipe above works well, but you can also use a pre-made pizza dough or bread dough from the store.
- Adjust the spice level: Curry powders vary in heat. Start with 1 tbsp and add more if you like it spicier. You can also add a chopped chili or a dash of hot sauce to the mince.
- Don’t overfill: It’s tempting to stuff the vetkoek, but too much filling can make them soggy and hard to eat. Use about 1/3 cup of mince per vetkoek.
Serving Suggestions
Serve the vetkoek and mince hot, with a side of fresh tomato and onion salsa (sambal) or a simple green salad. In South Africa, they are often enjoyed with a sprinkle of fresh coriander (cilantro) and a squeeze of lemon juice. For a heartier meal, add a side of sweet potato fries or a chutney like Mrs. Ball’s (a popular South African fruit chutney).
Variations
- Chicken mince: Replace the beef with ground chicken or turkey. Cook to 165°F (74°C) safe minimum internal temperature. The filling will be leaner, so you may need to add a little extra oil.
- Vegetarian: Use a plant-based mince or a mixture of lentils and mushrooms. Cook until heated through. No temperature check needed for plant-based, but ensure it’s hot.
- Cheese filling: Add a slice of cheddar or mozzarella inside the vetkoek along with the mince for a melty, indulgent version.
- Sweet version: Fill the vetkoek with jam, syrup, or cinnamon sugar for a dessert treat. Omit the mince and serve warm.
Storage and Reheating
Store leftover vetkoek and mince separately in airtight containers in the refrigerator. The mince will keep for 3-4 days, and the vetkoek for up to 2 days. To reheat, warm the vetkoek in a 350°F (175°C) oven for 5-7 minutes, or in a toaster oven, to restore crispness. Reheat the mince in a saucepan over medium heat, adding a splash of water if needed, until it reaches 165°F (74°C) (leftover internal temperature). You can also freeze the unfilled vetkoek for up to 2 months; thaw and reheat in the oven.
Frequently Asked Questions
Can I use fresh yeast instead of instant yeast? Yes, use 2 tablespoons (20 g) fresh yeast dissolved in the warm water. Let it sit for 5 minutes before adding to the flour.
Why is my vetkoek doughy in the center? This usually happens when the oil is too hot, causing the outside to brown before the inside cooks. Lower the oil temperature to 350°F (175°C) and fry for a bit longer.
Can I bake the vetkoek instead of frying? Yes, you can bake them at 400°F (200°C) for 15-20 minutes, but they will be more bread-like and less crispy. Brush with butter before baking for a golden top.
What is the best cut of beef for mince? Use ground beef with about 20% fat for a juicy filling. Leaner cuts (like 93% lean) will be drier, so you may need to add a little oil or water.
Can I make the mince ahead of time? Absolutely. The mince can be made up to 3 days ahead and refrigerated. Reheat it gently before serving.
Is vetkoek the same as a “fat cake”? Yes, vetkoek translates to “fat cake” in Afrikaans. It is similar to other fried breads like South African “magwinya” or Caribbean “fry bake”, but the dough is usually slightly sweet.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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