Vetkoek with Pork Curry Mince

Join Chef Hope Malau and Google's AI, Bard, as we fuse the cutting-edge of culinary tech with the heart of South African cuisine. In this innovative episode, we're stirring in authentic flavours to develop a nourishing meal for the soul — all without stretching the purse strings.

Vetkoek with Pork Curry Mince


For the Mince
  • 30ml (2 tbsp) oil
  • 500g pork mince
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 15ml (1 tbsp) curry powder
  • 5ml (tsp) turmeric powder
  • 2,5ml (1/2 tsp) ground cumin
  • 0,25ml (1/4 tsp) cayenne pepper
  • 2 potatoes, cubed
  • 60ml tomato sauce
  • 3 tomatoes, chopped
  • 250ml chicken stock
  • 15ml (1 tbsp) chopped fresh coriander
  • Salt and pepper to taste
For the Vetkoek
  • 2 cups (500 ml) all-purpose flour
  • 2 teaspoons (10 ml) baking powder
  • ½ teaspoon (2.5 ml) salt
  • 2 tablespoons (30 ml) sugar
  • 1 large egg
  • ¾ cup (180 ml) milk
  • Oil for deep frying


Pork Mince Curry

Heat an oiled large pan over medium heat. Add the pork mince and cook, breaking it up with a wooden spoon, until browned.

Add the onion and garlic to the skillet and cook until softened, for about 5 minutes.

Stir in the curry powder, turmeric powder, cumin, cayenne pepper and potatoes. Cook for 1 minute, or until fragrant.

Add the tomato sauce, chopped tomatoes, stock, and coriander to the pan. Bring to a simmer, reduce heat and cook for 15 minutes, or until the potatoes are tender.

Season with salt and pepper to taste.


For the Vetkoek

Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, salt, and sugar to ensure they are well combined and aerated.

Add Wet Ingredients: Beat the egg and milk together in a separate bowl. Make a well in the centre of the dry ingredients and pour in the milk and egg mixture.

Form the Dough: Mix everything together to form a soft, sticky dough. If the dough is too stiff, add a little more milk; if it’s too wet, add a little more flour. The consistency should be soft but not runny.

Heat Oil: Fill a deep pot or deep fryer with oil about halfway and heat to 350°F (175°C). The oil is ready when a small piece of dough floats to the top quickly without burning.

Shape Vetkoek: Dip your hands in oil so the dough doesn’t stick, then grab a small amount of dough and shape it into a ball. You can also roll out the dough and cut it into shapes if you prefer.

Fry the Vetkoek: Carefully place the dough balls into the hot oil. Don’t overcrowd the pot – work in batches. Fry until they are golden brown and cooked through, about 3-4 minutes on each side, depending on the size.

Serve: Remove the vetkoek from the oil with a slotted spoon and drain on paper towels. Serve warm, filled with curry mince or with just butter and jam.



The temperature of the oil is crucial; If it is too hot, the outside will burn before the inside is cooked, too cool, and the vetkoek will absorb too much oil and become greasy.
The dough can be made ahead of time and left to rest; this can cause the vetkoek even fluffier.
Vetkoek is best served fresh but can be reheated in a low oven if necessary.