Erina's vetkoek

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Sundays were always the day our family went for drives, either to Kirstenbosch or to the beach. Together, my mom and dad would knead the vetkoek, then fry and fill it. By the time we were under a tree to feast on this treat, the anticipation was overwhelming! The recipe comes from my mom’s cousin Erina.

Makes: about 15 large vetkoek

Preparation time: 2 hours

Cooking time: about 30 minutes

10ml sugar

1kg flour

10g instant yeast

5ml salt

about 625ml lukewarm water

15ml soft butter

• oil for shallow frying


500g mince

• meat spice, salt and pepper

15ml olive oil

15ml turmeric

15ml mild curry powder

• heaped spoon each of apricot jam and chutney

• dash of vinegar

1. Mix the dry ingredients. Create a hollow, then add the water and butter. Stir it a bit with a clean hand and place in a warm oven for about 20 minutes. (I usually leave this step out and knead immediately.)

2. Knead well until smooth and soft, then place the dough in a clean bowl that’s been greased with a little oil. Cover with clingwrap and let it stand in a warm spot for about 1 hour until it doubles in size.

3. Prepare the mince: Fry the mince in 15ml oil until brown. Add the meat spice, salt and pepper, followed by the rest of the ingredients. Add about 200ml warm water and simmer for about 30 minutes until flavourful and cooked.

4. Knead the dough and form balls. Leave them to rise again, for about 10 minutes.

5. Heat the oil until hot. Deep fry in batches until the vetkoek is golden brown. Allow to cool slightly and fill with curry mince.

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April 2023

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