In Home Chefs Club, Recipes

Prep time: 30 minutes

Cooking time: 45 minutes

Total time: 1 hour 15 minutes

Serves 8

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For the Vetkoek:

500 g flour

1 pack dry instant yeast

60 ml (1/4 cup) sugar

5 ml (1 tsp) salt

250 ml (1 cup) lukewarm water

Oil for deep frying

For the Filling:

30 ml (2 Tbsp) African Smoked Olive Oil

1 onion, finely chopped

5-6 garlic cloves, finely chopped

NOMU Cook’s Collection Herbs & Spices (3 packs mentioned directly below)

5 ml (1 tsp) ground coriander

5 ml (1 tsp) ground cumin

5 ml (1 tsp) turmeric

30 ml (2 Tbsp) curry powder

15 ml (1 Tbsp) smoked paprika

1 kg lamb mince

2 tins chopped and peeled tomatoes

Salt and black pepper, to taste

For the Salsa:

1 tomato, seeds removed and diced

½ red onion, finely chopped

Handful fresh coriander, chopped

Zest and juice of 1 lemon

Salt and black pepper, to taste

Shop the NutriBullet Juice Blender 8-piece


For the Vetkoek:

Combine all the dry ingredients and add the lukewarm water. Mix until well combined and knead for about 8 minutes.

Cover lightly and allow to proof in a warm area until the dough has doubled in size.

Knock the air out of the dough and shape your desired vetkoek or divide into 8-10 medium sized balls. Cover and set aside in a warm place to proof again for about 30 minutes.

Heat the oil to a medium heat and deep fry until cooked and golden brown.

For the Filling:

Combine the Smoked Olive Oil, onion, garlic and spices in the base of your NutriBullet. Blend until you have a paste. If the paste is too dry and struggles to blend, add 30 ml water.

Heat a large pot with a dash of olive oil and on a medium heat fry the curry paste stirring for a minute or two until fragrant. Add the lamb mince and cook until browned. Add the tomatoes and season to taste. Allow to cook on a low heat for about 30-40 minutes.

For the Salsa:

Combine all ingredients and season to taste.

To Serve:

Cut the top off each vetkoek and remove some of the insides, fill the vetkoek with the filling and serve with the fresh salsa.

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