Serves 4 – 6
Vetkoek is a traditional South African fried dough bread served filled with cooked mince or with syrup, honey or jam. In this recipe, buttermilk lends a special texture to the pan-fried vetkoek and combines well with the aromatic mince and zesty guacamole.
15ml (1 tbsp) Westfalia Garlic-Flavoured Avocado Oil
500g lean beef mince
1 onion, chopped
2 carrots, grated
30ml (2 tbsp) grated fresh ginger
15ml (1 tbsp) each ground coriander and curry powder
20ml (4 tsp) ground cumin
2,5ml (½ tsp) ground turmeric
1 bay leaf
2 apples, grated
1 x 50g packet tomato paste
1 x 410g tin chopped tomatoes
125ml (½ cup) Rooibos tea
60ml (¼ cup) chopped fresh Italian parsley
salt and pepper to taste
750ml (3 cups) stone-ground cake flour
25ml (5 tsp) baking powder
pinch of salt
3 eggs, beaten
250ml (1 cup) buttermilk
250ml (1 cup) water
45ml (3 tbsp) Westfalia Plain Avocado Oil for frying
1 x 200g tub Westfalia Plain or Spicy Guacamole
15ml (1 tbsp) lemon juice
10ml (2 tsp) Westfalia Lemon or Chilli-Flavoured Avocado Oil
2 spring onions, chopped
1 small red chilli, seeded and chopped
45ml (3 tbsp) chopped fresh coriander and extra leaves to serve
1. Mince: Heat oil in a large pan and fry mince until golden brown. Spoon out. Sauté onion, carrots and ginger until soft. Add spices and fry until aromatic.
2. Add mince with the rest of the mince ingredients. Reduce the heat and simmer with a lid for 20 minutes or until cooked. Season to taste.
3. Buttermilk vetkoek: Meanwhile, place all the dry ingredients in a large bowl. Whisk the rest of the ingredients together, except the oil, and beat into the dry ingredients just until a smooth batter forms – don’t overmix.
4. Heat a thin layer of the oil in a large pan and drop large spoonfuls (80-100ml) of the batter into the oil. Fry on both sides until golden brown and cooked. Drain on paper towel and repeat with the remaining batter and more oil, to make about 10 medium to large vetkoek.
5. Guacamole: Stir all the ingredients together and season to taste. Spoon warm mince into vetkoek and serve with the guacamole and coriander leaves.