Spicy Mince and Beans with Vetkoek

Prep 35 Mins, Cook 40 Mins, 17 Ingredients, Serves: 4 - 6


For the vetkoek:
  • 1½ cups (375 ml) warm water
  • 1 sachet (10 ml) instant yeast
  • 2 tsp (10 ml) salt
  • 2 tsp (10 ml) sugar
  • 5 cups (750 g ) cake flour
  • 2 Tbsp. (30 ml) oil
  • Oil for frying

For the mince:
  • 1 Tbsp. (15 ml) cooking oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 Tbsp. (15 ml) Rajah Medium Curry Powder
  • 400 g beef mince
  • 1 tin baked beans in tomato sauce
  • 2 Tbsp. Robertsons Mixed Herbs
  • 1½ cups (375 ml) water
  • 1 Knorrox Beef Stock Cube
  • 2 Tbsp. (30 ml) Knorr Rich Beef & Tomato Soup


To make the vetkoek: 
  • Stir the sugar into the water and add the yeast.
  • Sieve the cake flour and salt into a bowl.
  • Add the oil to the yeast mixture.
  • Mix the yeast mixture into the dry ingredients with a wooden spoon.
  • Work into a soft dough adding more flour if needed.
  • Turn the dough onto a surface and knead for 10 minutes until elastic and not sticky.
  • Place in an oiled bowl, cover and leave to rise for 30 minutes in a warm place.
  • Turn the dough onto a surface, knock back, flatten and cut into 6cm square pieces.
  • Deep fry until golden brown.

To make the mince: 
  • In a pan, fry the onion and green pepper in oil until soft.
  • Add the Rajah Medium Curry Powder and fry lightly until cooked through.
  • Add the mince and fry until it is well browned.
  • Add baked beans, Robertsons Mixed Herbs and water, stir well, bring to the boil and then allow to simmer for 15 minutes.
  • Just before done, mix the Knorr Rich Beef & Tomato Soup with 4 tablespoons of water to make a smooth paste, then add it to the pot and allow to simmer for 2 minutes, stirring continuously until thickened.
  • Serve with hot vetkoek.