Vetkoek and mince

Ingredients: vetkoek (20)

240 g cake flour

20 ml baking powder

5 ml salt

1 egg

200 ml milk or milk and water

Method: vetkoek

  1. Sift the dry ingredients together.

  2. Beat the egg and liquid. Mix with the dry ingredients to form a firm batter.

  3. Put heaped teaspoons into hot oil or fat (170’C) and brown.

  4. Serve with mince, butter, or syrup as desired.

Ingredients: Curry flavoured mince

1 large onion, finely chopped

25 ml oil

4 medium potatoes, peeled and cubed

1 kg mince

5–7 ml Oryx Desert salt

25 ml tomato sauce

50 ml chutney

5 ml brown sugar

15 ml vinegar

15-20 ml curry powder

1 tin baked beans (410g)

500 ml boiling water

Method: mince

  1. Sauté onions in oil and remove.

  2. Fry the potato cubes until golden brown and add to the onions.

  3. Lightly brown the meat, add the onions, potatoes and other ingredients.

  4. Simmer until potato is tender.

  5. Thicken with gravy powder, if necessary.

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#SteynsCulinarySchool

Tel: (+27)12 362 5340 |  Cel: (+27)72 645 5167  | 
Email: info@steynsculinaryschool.co.za

345 Glyn street, Hatfield, Pretoria