Vetkoek with meatballs and salsa

By admin
26 September 2013

What a winning combination - taste, texture and tradition in one delicious offering

Serves 6

Preparation time: 15 min

Standing time: 40 min

Cooking time: 15 min

1 kg flour

5 ml (1 t) salt

15 ml (1 T) sugar

1 sachet (10 g) yeast

30 ml (2 T) oil

750 ml (3 c) warm water

oil for deep-frying

MEATBALLS

200 g beef mince

½ onion, finely chopped

5 ml (1 t) Cajun spice mixture

small handful of thyme or parsley, finely chopped

salt and freshly ground black pepper

oil

15 ml (1 T) sweet chilli sauce

SALSA

½ red onion, sliced

1 tomato, chopped

1 cucumber, chopped (optional)

handful of parsley, chopped

5 ml (1 t) vinegar

1    Sift together the flour and salt in a bowl. Add the sugar and yeast. Stir in the oil and water and mix until a soft dough forms.

2    Turn out the dough on a lightly floured surface and knead until smooth, about 5 minutes. Transfer to a greased bowl, cover with clingfilm and leave to double in size, about 30 minutes.

3    Knead the dough on a lightly floured surface until smooth and elastic. Divide into 6-8 equal pieces and transfer to a greased baking tray. Cover and leave to stand in a warm place for 10 minutes or until double in size.

4    Heat oil for deep-frying in a frying pan over medium heat and gently drop two pieces of the dough into the oil. Fry, turning occasionally, until golden. Remove from the oil with a slotted spoon, drain on paper towels and allow to cool. Repeat with the remaining dough.

5    Meatballs: Mix the mince, onion, Cajun spice mix, thyme, salt and pepper. Form golfball-size meatballs.

6    Heat oil in a frying pan and shallow-fry the meatballs for 10 minutes, turning occasionally. Add the sweet chilli sauce to the pan and cook until the meatballs are glossy.

7    Salsa: Mix the red onion, tomato, cucumber (if using), parsley and vinegar.

8    Split open the vetkoek and fill with meatballs and salsa.

- Hope Malau

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