Buttermilk vetkoek with curried mince and guacamole

If vetkoek and mince makes you think of a heavy, greasy meal – then you’re in for a treat with this recipe. Buttermilk lends a special texture to the pan-fried vetkoek and combines so well with the aromatic mince and zesty flavours of the guacamole.

Serves 4 – 6

INGREDIENTS:

Mince
  • 15 ml (1 tbsp) Westfalia Garlic-Flavoured Avocado Oil
  • 500 g lean beef mince
  • 1 onion, chopped
  • 2 carrots, grated
  • 30 ml (2 tbsp) fresh grated ginger
  • 15 ml (1 tbsp) each ground coriander and curry powder
  • 20 ml (4 tsp) ground cumin
  • 2,5 ml (½ tsp) ground turmeric
  • 1 bay leaf
  • 2 apples, grated
  • 1 x 50 g packet tomato paste
  • 1 x 410 g tin chopped tomatoes
  • 125 ml (½ cup) Rooibos tea
  • 60 ml (⅓ cup) chopped fresh Italian parsley
  • salt and pepper to taste
Buttermilk vetkoek
  • 750 ml (3 cups) stone-ground cake flour
  • 25 ml (5 tsp) baking powder
  • pinch salt
  • 3 eggs, beaten
  • 250 ml (1 cup) buttermilk
  • 250 ml (1 cup) water
  • 45 ml (3 tbsp) Westfalia Plain Avocado Oil for frying
Guacamole
  • 1 x 200 g tub Westfalia Plain Guacamole
  • 15 ml (2 tbsp) lemon juice
  • 10 ml (2 tsp) Westfalia Lemon or Chilli-Flavoured Avocado Oil
  • 2 spring onions, chopped
  • 1 small chilli, seeded and chopped
  • 45 ml (3 tbsp) chopped fresh coriander and extra leaves for garnishing

Method:

  1. Mince: Heat oil in a large pan and fry mince until golden brown. Spoon out. Sauté onion, carrots and ginger until soft. Add spices and fry until aromatic.
  2. Add mince with the rest of the mince ingredients. Reduce the heat and simmer with a lid for 20 minutes or until thickened. Season to taste.
  3. Buttermilk vetkoek: Meanwhile, place all the dry ingredients in a large bowl. Whisk the rest of the ingredients together, except the oil, and beat into the dry ingredients just until a smooth batter forms – don’t overmix.
  4. Heat a thin layer of the oil in a large pan and drop large spoonfuls (80-100 ml) of the batter into the oil. Fry on both sides until golden brown and cooked. Drain on paper towel and repeat with the remaining batter and more oil, if necessary, to make about 10 vetkoek.
  5. Guacamole: Mix all the ingredients together and season to taste. Spoon warm mince into vetkoek and serve with the guacamole and coriander leaves.

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