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Spicy Mince & Beans with Vetkoek

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • FOR THE VETKOEK:
  • 1.5 warm water
  • 10ml instant yeast
  • 2 tsp salt
  • 2 tsp sugar
  • 5 cups cake flour
  • 2 tbsp oil
  • oil for frying
  • FOR THE MINCE:
  • 1 tbsp cooking oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 tbsp rajah medium curry powder
  • 400g beef mince
  • 1 tinned baked beans in tomato sauce
  • 2 tsp Robertsons Mixed Herbs
  • 1.5 cups water
  • 1 Knorrox Beef Stock Cube
  • 2 tbsp KNORR Rich Beef & Tomato Soup
  • 1 TO MAKE THE VETKOEK:
  • 2 Stir the sugar into the water and add the yeast
  • 3 Sieve the cake flour and salt into a bowl
  • 4 Add the oil to the yeast mixture
  • 5 Mix the yeast mixture into the dry ingredients with a wooden spoon
  • 6 Work into a soft dough adding more flour if needed
  • 7 Turn the dough onto a surface and knead for 10 minutes until elastic and not sticky
  • 8 Place in an oiled bowl, cover and leave to rise for 30 minutes in a warm place
  • 9 Turn dough onto a surface, knock back, flatten and cut into 6cm square pieces