plate of vetkoek with curry mince on the side — **Vetkoek**, known as South African fat cakes, are one of the nation’s most popular delights! See how to make this crispy and tender vetkoek recipe to be enjoyed on its own or with a classic curry beef mince!

Have you ever had South African food? Well, I never had until now, but let me tell you that my introduction to this cuisine did not disappoint after I prepared this vetkoek with beef filling! My world has officially changed, and there’s no going back! Now, I’m figuring out when I could make this vetkoek recipe again, since I’m thinking about it non-stop, and writing this post is definitely heightening my appetite!

If South Africa is also a destination unseen for you, then this vetkoek recipe with curry mince is sure to be transformative, so I highly encourage you to prepare this vetkoek recipe as part of your Live to Cook one-month challenge! Be sure to start your cooking journey for free today by signing up to my email newsletter, plus you’ll never miss an exciting recipe idea!

To see how this delicious vetkoek recipe comes together from beginning to end with making the dough, making the curry mince filling, and how to fry the vetkoek perfectly, then be sure to follow along with me at the bottom of this post! If you’re not already, please subscribe to my YouTube channel and don’t forget to press the bell button to be notified when all of my video recipes are live! Let’s get frying!

photo of a plate of vetkoek with curry mince in a casserole.

What Is This Vetkoek Recipe?

Vetkoek, pronounced “fet-cook”, directly translates to “fat cakes.” I see why the name is what it is, but let me tell you that these are one of the most delicious little things you could ever eat! Vetkoek are deep fried breads, where the dough is made by mixing together flour, sugar, salt, and water with yeast, with a touch of vinegar to add some softness to the dough. Since this is leavened bread, we let it rise for a few hours, then we roll it out and fry! Vetkoek can be served multiple ways - you can enjoy this vetkoek recipe on its own as a snack to savour the crispiness with some sauce. It can also be prepared as a rendition of a South African sloppy joe’s by serving it with a curry mince, as you’ll see in this recipe. Another classic way to eat vetkoek is with some jam and cheese. Additionally, you can have it as a dessert, with some Nutella sandwiched in (I would recommend my vegan coconut Nutella for the best experience!), or even just some sugar sprinkled on top. I’m not exaggerating, this vetkoek creates one of the best breads I’ve ever had in my life, and I really recommend you try it out today!

holding a stuffed vetkoek with curry mince

Is This Vetkoek recipe Unhealthy?

Fried food has a bad rap for being seen as unhealthy. Yes, it’s true that commercial fried food - and even fried food from proper establishments (trust me, I know!) - is fried with cheap oils and is high in fats overall, specifically trans fat, thus making this bad for your health. Now, take my opinion for what you want, but I believe that everything in moderation is fine! If you don’t have vetkoek every day, then there is absolutely no problem at all.

Additionally, I’ve mentioned this multiple times in my fried food recipes, if you deep fry at home, then you can make your food healthier compared to having it from outside. If you follow the deep frying techniques I outline in this post, then the vetkoek will actually absorb as little oil as possible. I’m also going to make these breads quite small, making them less calorie dense overall compared to other recipes you may find. I found that this size is perfectly satisfying, plus the vetkoek just look so cute being small! I’ve also cut some calories out by using less sugar than traditional vetkoek recipes. You could add more if you wanted to have these on the sweeter side, but to enjoy vetkoek as a savoury option, I found that a lot of sugar wasn’t necessary in the dough at all. Furthermore, when you’re deep frying at home, then you have the choice on what oil you want to fry in. I’m using canola oil which is the lesser evil of the refined oils. Canola oil actually does contain a high amount of monounsaturated fats, which are good for your heart, in addition to being low in saturated fats. On the other hand, canola oil has been linked as a source of inflammation.

Furthermore, if you pair your vetkoek with this beef filling, then you’ve got a well-rounded meal from the protein, healthy fats, vitamins and iron found in the beef. This beef filling is also packed with veggies, which will give you fibre and other vitamins and antioxidants.

The bottom line is if you fry properly and don’t overindulge, then some vetkoek here and there will not derail your health goals at all, so please don’t be afraid to enjoy these incredible South African delights! You won’t be disappointed!

Tools Needed to Make Vetkoek

Ingredients for This Vetkoek Recipe with Meat Filling

Scroll to the bottom of this post for the FULL PRINTABLE recipe card or press the “Jump to Recipe” button to see all ingredient quantities and to save recipe for later. You can also use the recipe card to scale the ingredients based on how many South African fat cakes you’re looking to make! By default, you’ll have enough dough and meat mixture for 20 small breads.

For the Vetkoek Fried Dough Bread

All-purpose flour: You can also use bread flour or even 00 pizza flour, which is what I did since I had ran out of the other types of flour, believe it or not!
Sugar: I’m using quite a bit less sugar than other recipes have used. If you want to have
Salt: Essential to bring out the flavour in the bread.
Instant dry yeast: A lot of recipes suggest active dry yeast for best results, but mine turned out perfectly with instant dry yeast.
Water: Lukewarm water to assist in forming the dough.
White wine vinegar: Optional but I recommend you add this to help the dough rise and add softness to the bread.
Canola oil: For deep-frying the vetkoek. You can use any type of neutral oil, such as vegetable oil, grapeseed oil or sunflower oil.

For the Meat Filling

Ground beef: I used lean ground beef for juiciness. Ground chicken or ground pork are also excellent options.
Canola oil: A little bit for sautéing the meat and the veggies.
Onion: A medium onion that’s finely chopped.
Mild curry powder: I’m following my recipe for homemade curry powder. I recommend you make your own spice blend for the best flavour and freshness.
Spices: Turmeric, cinnamon, ground cumin and Kashmiri chili powder. For the Kashmiri chili powder, alternatively, you can substitute with paprika for milder heat.
Green cardamom pod
Garlic cloves: Freshly minced garlic cloves.
Ginger: Freshly grated ginger root.
Potatoes: I like Yukon gold potatoes for the best flavour. You’ll want to peel and dice them.
Tomato paste: To add some richness to the mixture.
Veggies: Carrots and frozen peas. You don’t need to defrost the peas prior to cooking.
Beef broth: You can use a carton of beef broth, or you can do what I did, where I mixed Better than Bouillon beef paste with water. As I mention in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!!, if you have a suitable substitute, then there’s no need to go out and get something else! While I definitely do recommend that you get some
Salt and pepper: Always season to taste.
Cilantro: Freshly chopped for garnish.

How to Make Vetkoek

For the Vetkoek

In a jug, mix lukewarm water with sugar and vinegar. Sprinkle in the yeast. Let sit for 5–10 minutes until foamy. (If using instant yeast, you can skip this step and mix it directly with the flour.)

In a large mixing bowl, combine flour and salt. Gradually add the water mixture and stir with a wooden spoon or hand until a sticky dough forms.

Turn dough onto a floured surface and knead for 10 minutes until smooth and elastic. The dough will be tacky but not too wet.

Lightly oil a large bowl. Place dough inside, cover with plastic wrap or a damp cloth, and let rise in a warm place until doubled in size (about 1 hour).

vetkoek dough rising in a bowl covered with plastic wrap

Once risen, punch the dough down. Divide into 15-20 equal pieces for medium vetkoek. Shape into smooth balls and lightly flatten into thick discs (about 1.5 cm thick). Let them rest for 15–20 minutes.

Heat oil to 180–190°C (350–375°F). Fry 2–3 vetkoek at a time, flipping once, until golden brown and puffed (about 3–5 minutes per side). Place on paper towels to drain.

For the Meat Filling

Heat oil in a deep skillet or pot over medium heat. Add onions and carrots with a pinch of salt and sauté until veggies are soft and lightly caramelized.

Add garlic and ginger. Stir for 1–2 minutes until fragrant.

Add ground beef, curry powder, turmeric, cinnamon, cardamom, ground cumin, and chili powder. Mix well and cook until browned, breaking up the mince with a spoon.

Stir in diced potatoes and mix well. Add bouillon paste and tomato paste, stir well and cook for 1 minute. If using broth, add now, otherwise add water. Season with salt and pepper. Cover and simmer for 20–25 minutes, or until potatoes are fork-tender.

Add peas and cook uncovered for another 5 minutes until slightly thickened.

Adjust salt to adjust for seasoning and garnish with chopped cilantro.

To Serve

Slice each vetkoek ¾ of the way through (like a pita pocket).

Stuff with a generous spoonful of curried mince.

Optional toppings: chopped tomato, grated cheese, extra chutney, or a fried egg.

finished product of the vetkoek curry mince

Enjoy!

picture of holding a stuffed vetkoek with curry mince

Tips To Master this South African Fat Cake Recipe

Once you have shaped the dough, if you allow the portions to rest for 15-25 minutes, they will end up being puffier and airy once fried.
Try to maintain the oil temperature at 365 F - using a thermometer can be a useful tool here to ensure the vetkoeks once fried aren’t too burnt or raw inside or too oily.
Make sure to add enough oil to allow the vetkoek to float and fry evenly to get them puffy. Frying a tester portion is a good idea to test if the oil is at ideal conditions.
Enhance the flavour in the filling by adding a bay leaf while the mixture simmers.
To alter the texture, mash 1/3rd of the cooked potatoes to create a creamy and meaty contrast.
Enjoy the stuffed vetkoek street-food style by wrapping in parchement paper cones for easy munching on the go!

How to store VetKoek

Your Vetkoek will certainly be most delicious fresh, but I actually enjoyed these over the course of three days because I just didn’t want these to end! I recommend you store the meat and the bread in separate airtight containers in the fridge. Both the bread and the meat will stay good in the fridge for about 4 days.

To reheat, I recommend you heat the vetkoek in the oven to maintain the crispiness of the bread and to prevent sogginess. However, you can quickly heat up the meat filling in the microwave. Heat in a microwave-safe bowl or container in 30 second intervals, and stirring to ensure that the meat mixture is evenly warmed through.

What to Serve with Vetkoek?

These fat cakes sure are fat, so they’re quite filling on their own, especially with the meat mixture, so you can enjoy these as a snack or even for dinner. However, you can definitely have some sauce for dipping! The authentic choice would be a fruit chutney. Mrs. Ball’s chutney in particular is a South African staple to have with vetkoek, or a mango chutney would also be suitable.

However, if you want to add a fusion flair, then you can’t go wrong with my favourite Indian chutneys, which include Mint-Cilantro Chutney or Tamarind Chutney.

More Delicious Fried Bread Recipes

Watch How to Make The Best Vetkoek Recipe With Beef Filling Here:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

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snack, dinner, bread recipes

South African

Yield: 20 stuffed vetkoeks

Author: Anadi

Vetkoek with Beef Filling

Vetkoek, known as South African fat cakes, are one of the nation’s most popular delights! See how to make this crispy and tender fried bread to be enjoyed on its own or with a classic curry beef mince!

Prep time: 35 MinCook time: 50 MinInactive time: 1 MinTotal time: 1 H & 26 M

Cook modePrevent screen from turning off

Ingredients

Vetkoek (Fried dough bread)

8 Cups (1 kg) all-purpose flour, plus extra for dusting
2 tsp (10 g) salt
1 Tbsp (15 g) sugar
1 Tbsp (10 g) instant dry yeast
3 Cups (60 mL) lukewarm water
1 Tbsp (15 mL) white wine vinegar (optional, helps with rise and tenderness)
canola oil, for deep-frying

For the beef filling

2 Tbsp (30 mL) canola oil
1 medium onion (about 200 g), finely chopped
1 tbsp mild curry powder*
1/2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp Kashmiri chili powder (or paprika for milder heat)
1 green cardamom pod
1 tsp ground cumin
2 garlic cloves, minced
1 Tbsp (15 g) fresh ginger, grated
1 lb (454 g) lean ground beef
2 medium potatoes (about 400 g) peeled and diced
2 Tbsp (30 mL) tomato paste
3/4 Cup (100 g) carrots
1/2 Cup (60 g) frozen peas
1 tsp (6 g) Better than Bouillon beef paste + 1 Cup water or 3/4 cup beef broth
salt and pepper to taste
cilantro, freshly chopped for garnish

Instructions

For the Vetkeok

In a jug, mix lukewarm water with sugar and vinegar. Sprinkle in the yeast. Let sit for 5–10 minutes until foamy. (If using instant yeast, you can skip this step and mix it directly with the flour.)
In a large mixing bowl, combine flour and salt. Gradually add the water mixture and stir with a wooden spoon or hand until a sticky dough forms.
Turn dough onto a floured surface and knead for 10 minutes until smooth and elastic. The dough will be tacky but not too wet.
Lightly oil a large bowl. Place dough inside, cover with plastic wrap or a damp cloth, and let rise in a warm place until doubled in size (about 1 hour).
Once risen, punch the dough down. Divide into 15-20 equal pieces for medium vetkoek. Shape into smooth balls and lightly flatten into thick discs (about 1.5 cm thick). Let them rest for 15–20 minutes.
Heat oil to 180–190°C (350–375°F). Fry 2–3 vetkoek at a time, flipping once, until golden brown and puffed (about 3–5 minutes per side). Place on paper towels to drain.

For the filling

Heat oil in a deep skillet or pot over medium heat. Add onions and carrots with a pinch of salt and sauté until veggies are soft and lightly caramelized.
Add garlic and ginger. Stir for 1–2 minutes until fragrant.
Add ground beef, curry powder, turmeric, cinnamon, cardamom, ground cumin, and chili powder. Mix well and cook until browned, breaking up the mince with a spoon.
Stir in diced potatoes and mix well. Add bouillon paste and tomato paste, stir well and cook for 1 minute. If using broth, add now, otherwise add water. Season with salt and pepper. Cover and simmer for 20–25 minutes, or until potatoes are fork-tender.
Add peas and cook uncovered for another 5 minutes until slightly thickened.
Adjust salt to adjust for seasoning and garnish with chopped cilantro.

To serve

Slice each vetkoek ¾ of the way through (like a pita pocket).
Stuff with a generous spoonful of curried mince.
Optional toppings: chopped tomato, grated cheese, extra chutney, or a fried egg.