Immaculate Bites

African and Caribbean Recipes Made Easy

Home / Types / African Recipes / African Breakfast Recipes

Vetkoek

Jump to Recipe Jump to Video Print Recipe
Author: Imma
Pin7.6kYummlyShares7.6k

South African Vetkoek aka Fat Cake, crispy outside and warm and fluffy inside filled with minced curry.

Vetkoek

Have you have been cutting back on calories? Well, It is about time to take a break and try out this South African, Iconic Street food, Vetkoek, also known as fat cake

Vetkoek in a nutshell is deep fried yeast buns that can be served as a snack, for breakfast or lunch. It is usually paired with apricot jam, cheese or with minced curry

I guess since it is February I can safely post a fried recipe without any one throwing stones at me right? Are we cool? Ok, thanks for putting up with my crazy food obsessions. I so hope you am enjoying it too!

 Vetkoek

This is one of those recipes that, I have been meaning to try out, for a long time- since the beginning of this year but decided against making it. For obvious reasons; it was January and everyone was looking for healthy recipes to kick off the New Year .

 vetkoek

Whew! I am so glad this came out right only after two tries. If not, I would have been stuffing myself with it and having buyer’s remorse after the deed is done.I do that a lot around here. 

vetkoek

I give myself the liberty to indulge on weekends (when am developing recipes). On weekdays, for the most part, I fairly stick to a healthy diet, mostly comprising of salmon, this quick and easy salmon , recipe here is my lifesaver. I eat it at least 2-3 times a week coupled with a salad, in between and other reduced calorie meals. So when the weekend rolls around I am famished and ready to go at it. 

This vetkoek is a great, basic recipe for fried dough. A little lighter, than this other African favorite fried dough recipe here. However, they hold their own when filled with minced meat.

You know I thought about making it sweet instead of savory then decided against it… maybe some other time. Vetkoek is usually served with cheese and apricot jam or filled with minced meat. Here, I made super easy minced meat to go with it.

Enjoy!!

Watch How to Make It

[adthrive-in-post-video-player video-id=”kHGmyn2p” upload-date=”2020-11-24T05:39:24.000Z” name=”Vetkoek” description=”South African Vetkoek aka Fat Cake, crispy outside and warm and fluffy inside filled with minced curry.” player-type=”collapse” override-embed=”false”]

 

Vetkoek
Print

Vetkoek

 South African Vetkoek aka Fat Cake, crispy outside and warm and fluffy inside filled with minced curry
4.98 from 34 votes
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
African
Servings 7

Ingredients

Vetkoek Recipe

  • 5 ½ cups cake flour plus more
  • 2 teaspoons of Salt
  • 2-3 tablespoons sugar
  • 1 packet yeast 2 1/4 teaspoon or .25 ounce
  • 2 cups lukewarm water

Minced curry recipe

  • 1 pound minced meat
  • 2 tablespoons canola oil
  • 1 whole onion sliced
  • 1- teaspoon ground ginger
  • 11/2 teaspoon minced garlic
  • 2- teaspoon curry powder
  • 2 -3 to matoes chopped
  • ½ teaspoon paprika
  • 2 cups diced potatoes
  • 1- cup peas and carrots
  • ½ teaspoon white pepper
  • ½ teaspoon hot sauce or cayenne pepper optional
  • 2-3 tablespoons parsley or cilantro
  • Salt to taste

Instructions

Minced curry instructions

  • In a medium-large skillet, add oil, onions, garlic, ginger, curry, paprika and sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Followed by tomatoes continue cooking for about 3 minutes then add potatoes and minced meat, cayenne pepper, white pepper, mix until ingredients have been thoroughly combined. Cook for about 15 minutes or more until potatoes are tender.
  • Finally throw in peas, cook for another minute or two, add parsley, and adjust the seasoning, to taste. Remove from the heat and let it cool. You may prepare this a day in advance.

Vetkoek Instructions

  • In a large bowl, mix salt, sugar, water, and yeast. Set aside for 5 minutes. Add flour then mix dough until everything has come together.
  • Covers loosely with a clean clothe and let rise in a warm, draft-free place for 1 to 2 hours or until doubled.
  • Turn dough on a floured surface, flatten to knock out air bubbles and knead to make firm, you may add flour as needed
  • • Roll out dough in to 1 inch thick, cut into desired shapes or use 3 inch or larger cookie cutter to cut dough.
  • • In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter vetkoeks and place on medium heat until oil is 350 degrees.
  • Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper napkin. Let it cool
  • Split in half and fill with mince meat. Serve warm

Nutrition Information:

Calories: 491kcal (25%)| Carbohydrates: 62g (21%)| Protein: 21g (42%)| Fat: 16g (25%)| Saturated Fat: 5g (31%)| Cholesterol: 46mg (15%)| Sodium: 741mg (32%)| Potassium: 459mg (13%)| Fiber: 4g (17%)| Sugar: 2g (2%)| Vitamin A: 1980IU (40%)| Vitamin C: 7.8mg (9%)| Calcium: 50mg (5%)| Iron: 3.4mg (19%)
Author: Imma
Course: Snacks
Cuisine: African
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
Follow on Instagram

 

Nutrition Facts
Vetkoek
Amount Per Serving
Calories 491 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Cholesterol 46mg15%
Sodium 741mg32%
Potassium 459mg13%
Carbohydrates 62g21%
Fiber 4g17%
Sugar 2g2%
Protein 21g42%
Vitamin A 1980IU40%
Vitamin C 7.8mg9%
Calcium 50mg5%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

 

vetkoek vetkoek

vetkoek vetkoek vetkoek vetkoek

IMG_3199 IMG_3203 IMG_3206 IMG_3212

FATCAKE

Reader Interactions

Leave a Review

I love hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments & Reviews

  1. Maris says

    5 stars
    Hi there,
    These look awesome!
    Was just wondering if I could use spelt flour instead of cake flour, they usually say add more liquid but if we fry these in oil anyway, it should work right?
    Thanks for sharing this recipe, going to try make it tomorrow with spelt flour.

    Reply

  3. Suretha says

    5 stars
    I am a South African and am extremely hapoy to see that someone has figured out how to make this with American ingredients. Trying it for dinner tonight!

    Reply

  4. Jazmine says

    Making this for the first time for a potluck at work. Is it possible to make the dough ahead and freeze to fry tomorrow? Any suggestions? Party is in two days.

    Reply

    • ImmaculateBites says

      Hi Jazmine! After cutting the dough into desired shapes you can freeze in a single layer . When frozen place in a ziplock bag and freeze till the day of the event, remove and bring to room temperature before frying .

      Reply

      • Nadine Bednarz says

        Hi, you had a comment regarding freezing the dough before its cooked. would it work is you cut it into the sizes and froze them in a vacuum sealed bag?

        What about freezing ready made vetkoek in a vacuum sealed bag? How would one reheat that?

      • ImmaculateBites says

        It would work just fine. I have done it with great success. I heat it in the oven at 300 Degrees F until it is completely warm . Hope this helps

  8. Elizabeth says

    I made the vetkoeks and mince last night. They were incredible!
    It is a new favorite at our house.
    Thank you for making the recipes easy to find and easy to follow.
    Blessings!

    Reply

  9. Nazlie says

    5 stars
    I am busy try this recipe have tried and all of them flopped hope I have sucess with this one please wish me luck From Sunny South Africa

    Reply

  10. Kathrin says

    Hallo and greatings from Northgermany,

    you make a finde recipes-side. We would like to use a Vetkoek-photo for our Magazin.
    We had a recipes-Competition for our users/readers “Holiday-dishes” – and the winner is Vetkoek with meat.
    It would be great, if you could contact us as soon as possible.

    Best regards
    Kathrin

    Reply

    • Doug says

      Lots of lovely African recipes here, but in particular this is a recipe I must try. My mom’s vetkoek was a childhood favourite. She used to make them in a semi-circular ‘D’ shape and tear open the straight edge to fill ’em, something like a pita bread. I loved the traditional filling of a mixture of grated cheddar cheese and golden syrup washed down with cold milk.

      Reply

  12. coraline says

    5 stars
    thank you VERY much for this delicious recipe!
    I discovered it today on foodgawker and cocked it spontaneously for dinner.
    funny enough the curry itself was pretty delicious and the fried buns (I added approx. 15g fresh yeast for 2,5 cups flour and cut my rolls in rectangle shape with a knife) quite good but together they make a very, very nice dish. and it is diary free. AND if I substitute meat with soya granules it will be a great vegan dish.
    do you have any other ideas for curries I could stuff the fried buns with? not necessary vegan – meat or fish are also welcome.
    thanks once again and greeting from germany 🙂
    p.s. your doughnuts are the next on my waiting list

    Reply

    • Malika says

      Im based in Brazil and am constantly on the lookout for lekka easy recipes to try. Im going ro try this one this weekend but have 1 doubt. After cutting the vetkoek into the shape and size you want, do you need to wait to let it rise again? Or will it rise when frying?

      Reply

      • imma africanbites says

        Hi. You don’t need to let it rise again. After cutting the vetkoek into your desired shape and size, heat the saucepan with vegetable at least 3 inches (or about 5 centimeters) high and fry. Too little oil will result in flatter vetkoeks and place on medium heat until oil is 350 degrees F.

      • Sydney Barnard says

        You could let it ferment for an hour or two ( until double is size ) to developed flavor in the bread before cutting it into pieces. Roll into tight balls let rest for 20 min, slightly flatten with your palm, place on floured baking sheet, mist with oil, cover with cling wrap, proof for 45min to an hour or double the size, fry! It makes a world of difference to the flavor of the crumb.

  14. Nagi@RecipeTin Eats says

    5 stars
    Fat cake? Spiced meat? This has my name all over it! I’ve never seen a sandwich like this – this is a MUST MUST MUST try! Imma, how on earth am I going to get through everything on your site that I want to make??

    Reply