Directions

Prep Time: 15 - 20 min

Cooking Time: 30 - 35 min

Serves: 6 - 8 portions

For the filling..

1. Fry the onion until soft and translucent.
2. Add the mince and brown while breaking up any lumps.
3. Add all the dry spices, tomato paste and flour and brown for a further 2-3 minutes.
4. Add the tomato and onion as well as the potato cubes.
5. Top up with just enough water to cover the mince mixture by ¾.
6. Braise on the stovetop with the lid on for 20 minutes until the meat is reasonably tender.
7. Remove the lid, add the frozen mixed vegetables and corn and simmer for another 15 to 20 minutes until most of the sauce has reduced.
8. Stir regularly and adjust seasoning as needed.

For the Vetkoek...

1. Shape pre-prepared and knocked back dough in to 12 to 16 even rounds.
2. Prove under a moist kitchen towel until doubled in size.
3. Pre-heat a deep-fryer or a large pot with oil.
4. Dunk the proved dough balls into the hot oil and spoon hot oil over the top of each vetkoek while it is browning at the bottom.
5. Once one side is golden brown, turn over and repeat the process.
6. Remove the vetkoek from the heat and drain excess oil before seasoning each vetkoek while it is still hot.
7. Once slightly cooled down, create a pocket in each vetkoek and spoon in a generous portion of mince.
8. Serve with chutney or homemade achar