Publications
- 375ml - cake flour
- 10ml - baking powder
- - a generous pinch each of salt and sugar
- 2 - eggs
- 180ml - milk
- 125ml - cooked corn kernels
- - oil for frying
- - FILLING
- 15ml - oil
- 1 - onion, chopped
- 400g - mince
- 1 - clove garlic, chopped
- 5ml - ground coriander
- 15ml - curry powder
- 30ml - tomato and chilli jam
- 15ml - vinegar
1. Make the filling: Heat the oil and sauté the onion until glossy. Add the mince, garlic and spices and fry until golden brown (break up the meat continuously with a spatula). Stir in the jam and vinegar. Add a little water and cover the pan. Simmer over low heat while you make the vetkoek.
2. Mix the flour, baking powder, sugar and salt in a bowl. Whisk the eggs and milk together and add to the dry ingredients, along with the corn. Stir until it forms a thick, smooth batter.
3. Heat about 2cm oil in a pan (not too hot, otherwise the vetkoek burn before they are cooked inside) and fry large tablespoons of the mixture in the oil until golden brown and cooked through. Drain on paper towel.
4. Cut the vetkoek open and fill with the mince. They are, of course, also delicious with cheese and jam or syrup.
