South African Vetkoek with Curried Mince

I’m a happy chappie when I hear that there’s South African Vetkoek with Curried Mince on the menu! Honestly, who wouldn’t be? That golden, deep-fried bread — crisp on the outside, pillowy soft on the inside — filled to the brim with warm, spiced mince is the kind of comfort food that makes you close your eyes and smile after the first bite.

For me, vetkoek has always been more than a snack; it’s a memory. It takes me straight back to my school days, sitting in aftercare, waiting for that magical moment — VETKOEK HOUR! It was my hour of pure happiness. First came the savoury version with curried mince, and then the sweet one — split open and slathered with salted butter, apricot jam, or syrup, finished off with a sprinkle of grated cheddar. The perfect ending to a long day.

That’s the beauty of South African Vetkoek with Curried Mince — it’s versatile, comforting, and deeply nostalgic. It’s the taste of home.

The Secret to Perfect Vetkoek

The secret? Patience and love. Good vetkoek dough takes time to rise and develop that soft, airy texture we all crave. You can make the dough ahead of time too — after its first proof, simply divide it into portions and pop each piece into a plastic bag. Tie a knot and store it in the fridge until you’re ready to fry. The dough might expand and firm up a little as the yeast continues doing its thing, but that’s completely normal. Just bring it back to room temperature before frying, and you’re good to go.

And yes, you can absolutely make it gluten-free! Substitute the all-purpose flour with your favourite gluten-free blend. You’ll still get that light, fluffy inside and perfectly crisp shell — just a slightly different texture that’s equally delicious.

Big or Small, It’s Always a Hit

Whether you’re serving a crowd or just cooking for family, this recipe never disappoints. Hosting an event or planning a platter? Shape smaller balls of dough and make mini vetkoeke — you’ll easily get around 60 bite-sized pieces. They’re perfect finger food, especially when served warm with a spoonful of curried mince or even a dollop of chutney on top.

And don’t be afraid to experiment with shapes — some prefer traditional round balls, while others flatten them slightly for a more naan-like finish. There’s no wrong way to make vetkoek. The only rule? Have fun and do what makes you happy in the kitchen.

Because at the end of the day, that’s what South African Vetkoek with Curried Mince is all about — joy, comfort, and that irresistible combination of crispy, golden dough and rich, aromatic filling. One bite, and you’ll remember why this dish will always have a place at South African tables.

Check the recipe video below to see what the final product will be looking like!

South African Vetkoek with Curried Mince

Traditional South African deep fried dough that's filled with a fragrant curried mince filling.

5 from 2 votes

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Course: Appetizer, Main Course, Starter

Cuisine: Cape Dutch, Cape Malay, South African

Keyword: beef mince, deep fried, traditional food, vetkoek

Servings: 16 large/20 medium

Author: The Big Tasty Bite

Ingredients

Vetkoek

• 1 kg all-purpose flour extra for dusting
• 10 g fine salt
• 15 g sugar
• 10 g instant yeast
• 750 ml water lukewarm
• Oil for frying

Curried Mince

• 2 olive oil
• 1 large white onion
• 1 tbsp mild curry powder
• 1 cardamom pod
• ½ tsp cinnamon powder
• ½ tsp Kashmiri chilli powder
• 500 grams beef mince
• 2 medium potatoes
• ½ tbsp fresh ginger
• 2 garlic cloves
• ¾ cup water
• ½ cup frozen peas
• 2 tbsp fruit chutney
• salt to taste

Instructions

Vetkoek

• Add the flour, salt, sugar and yeast to a large mixing bowl and mix.
• Once mixed, add the lukewarm water and mix until just combined. Tip onto a clean working surface and knead for about 10mins. Use additional flour to bring the wet dough together - I used about 1/4 of additional flour but this might not be the case for you. Just be mindful of the fact that you don't want the dough to be dry so don't add too much flour.
• Place the kneaded dough in an oiled bowl and cover with clingwrap. Place in a warm area for about an hour or until it has doubled in sized. This would be the perfect time to make the curried mince if you are making one.
• Section the risen dough into 4 large sections and then each of those sections into 4 or 5 sections depending on whether you're making large or medium vetkoeke. Roll them into balls and place them on an oiled or floured tray and cover with a clean cloth. Allow to rest for about 20mins. Meanwhile, bring the oil to a medium heat. When the oil has reached 200 degrees celsius you're good to go. A steady medium heat usually does the trick - you don't want the oil to be just below it's smoking point.
• Pick up the dough with your hand and gentle drop it into the hot oil - be mindful of working around the hot oil. Don't worry if the dough doesn't keep its shape when picking it up. You want the dough to gentle bubble to ensure that you're vetkoek cooks through. If it changes color too quickly, you'll end up with a raw interior. Cook the vetkoek in batches, each batch taking around 5 minutes. Place the cooked vetkoek on a tray lined with kitchen towels and serve immediately.

Curried Mince

• Sauté the oil, diced onion, cardamom pod, cinnamon, Kashmiri chilli powder and mild curry powder on a medium high heat until lightly charred.
• Add the beef mince, fresh ginger and garlic to the onions and cook until the mince has changed color. Use a wooden spoon to break the mince into small pieces.
• Add the cubed potatoes, 1/2 cup water and salt and mix. Cook covered until the potatoes until tender.
• Add 1/2 cup frozen peas, 1/4 cup water and fruit chutney and mix. Cook covered for 5mins and salt to taste if needs be. Remove from the heat until you're ready to serve.

Video