Vetkoek With Meat Filling Recipe

Name: Vetkoek With Meat Filling
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: 1 cup lukewarm water; 1 teaspoon sugar; 2 ¼ teaspoons active dry yeast; 4 cups all-purpose flour; 1 teaspoon salt; ¼ cup vegetable oil (plus extra for frying and filling); 1 lb ground beef; 1 medium onion, chopped; 2 medium potatoes, peeled and diced; Curry

Experience the taste of South Africa with this delicious Vetkoek recipe! These golden-brown, fried dough balls are a culinary delight, similar to a Yorkshire pudding but uniquely South African. This recipe offers a flavorful meat filling, but you can easily customize it with your favorite ingredients like leftover veggie curry or sweet jam. Get ready to enjoy this "fat cake" (literal translation) – a truly satisfying and versatile treat!

Prep Time 25 mins

Cook Time 70 mins

Calories 973.2 kcal

Protein 85g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vetkoek With Meat Filling

1 cup lukewarm water
1 teaspoon sugar
2 ¼ teaspoons active dry yeast
4 cups all-purpose flour
1 teaspoon salt
¼ cup vegetable oil (plus extra for frying and filling)
1 lb ground beef
1 medium onion, chopped
2 medium potatoes, peeled and diced
Curry

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How to Make Vetkoek With Meat Filling

In a large bowl, combine 1 cup lukewarm water with 1 teaspoon sugar. Sprinkle 2 ¼ teaspoons active dry yeast over the mixture and let stand for 5-10 minutes until foamy.
In a separate bowl, whisk together 4 cups all-purpose flour and 1 teaspoon salt.
Add ¼ cup vegetable oil to the yeast mixture.
Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add more flour, 1 tablespoon at a time, if the dough is too sticky.
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Gently punch down the dough to release the air. Divide the dough into 8 equal portions.
Roll each portion into a ball, then flatten to about 1cm thickness.
Heat about 2 inches of vegetable oil in a large skillet over medium heat (350°F/175°C).
Carefully fry each vetkoek for 2-3 minutes per side, or until golden brown and cooked through. Remove from the skillet and drain on paper towels.
**For the Meat Filling:**
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
Add 1 lb ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
Stir in 2 medium potatoes, peeled and diced, and ½ cup water. Bring to a simmer, cover, and cook for 20-25 minutes, or until potatoes are tender.
Add ½ cup leftover vegetable curry (or more, to taste) and simmer for another 5 minutes. Season with salt and pepper to taste.
Slice the vetkoek in half and fill with the meat mixture. Serve immediately.