DifficultyAdvancedYields8 ServingsTotal Time1 hr 30 mins
Bobotjie Mince & Vetkoek Recipe

Ingredients

Vetkoeks
 500 g brown bread flour + extra for dusting your surface
 15 g / 1 Tbsp salt
 5 g yeast
 375 ml warm water
 Oil, to deep fry
Bobotie Mince
 Canola oil, to fry
 2 onions
 4 cloves garlic
 800 g mince
 1 Tbsp Hinds Turmeric
 3 Tbsp Pakco Traditional Roasted Masala
 1 tsp Hinds Mixed Herbs
 1 tsp Hinds Ground Cinnamon
 6 bay leaves
 120 ml / ½ cup Rhodes Quality Apricot Jam
 4 Tbsp brown vinegar
 500 ml / 2 cups boiling water
 Freshly chopped parsley, to serve

Method

Vetkoeks
1

1 Combine the flour, salt and yeast in a large mixing bowl. Add the warm water to form dough. Knead the dough on a clean kitchen counter or table for 10 minutes until it is soft and elastic. Place in a large lightly oiled bowl, wrap in clingwrap and leave it in a warm place to double in size.

2

2 Remove the dough from the bowl and evenly divide it into 10 portions with a sharp knife. Gently roll the dough into balls on a clean surface and place on a lightly floured tray, cover with a clean dishcloth and let it rise / prove for a second time (roughly 20 - 30 minutes). Prepare the bobotie mince while you wait.

Bobotie Mince
3

1 Heat the oil in a large pot. Fry the onions, garlic and mince for about 5 minutes on medium heat. Add the Hinds Turmeric, Pakco Traditional Roasted Masala, Hinds Mixed Herbs, Hinds Cinnamon and bay leaves and fry for 5 minutes.

4

2 Add the Rhodes Quality Apricot Jam, brown vinegar and boiling water and simmer on a medium heat for 20 - 30 minutes until the sauce thickens and the mince is cooked.

Final Steps
5

1 Heat the oil in a large pot or deep fryer. On medium heat, fry the vetkoeks until golden brown and cooked through to the centre (roughly 10 minutes). Remove and place the vetkoeks in a container lined with paper towel to absorb excess oil. Cover the container with a lid so that the vetkoeks can steam, stay warm and soften on the outside. Serve with the bobotie mince and top with fresh parsley.

Chef's Tip
6

You can use lamb mince instead of beef mince.

Share this recipe

Ingredients

Vetkoeks
 500 g brown bread flour + extra for dusting your surface
 15 g / 1 Tbsp salt
 5 g yeast
 375 ml warm water
 Oil, to deep fry
Bobotie Mince
 Canola oil, to fry
 2 onions
 4 cloves garlic
 800 g mince
 1 Tbsp Hinds Turmeric
 3 Tbsp Pakco Traditional Roasted Masala
 1 tsp Hinds Mixed Herbs
 1 tsp Hinds Ground Cinnamon
 6 bay leaves
 120 ml / ½ cup Rhodes Quality Apricot Jam
 4 Tbsp brown vinegar
 500 ml / 2 cups boiling water
 Freshly chopped parsley, to serve

Directions

Vetkoeks
1

1 Combine the flour, salt and yeast in a large mixing bowl. Add the warm water to form dough. Knead the dough on a clean kitchen counter or table for 10 minutes until it is soft and elastic. Place in a large lightly oiled bowl, wrap in clingwrap and leave it in a warm place to double in size.

2

2 Remove the dough from the bowl and evenly divide it into 10 portions with a sharp knife. Gently roll the dough into balls on a clean surface and place on a lightly floured tray, cover with a clean dishcloth and let it rise / prove for a second time (roughly 20 - 30 minutes). Prepare the bobotie mince while you wait.

Bobotie Mince
3

1 Heat the oil in a large pot. Fry the onions, garlic and mince for about 5 minutes on medium heat. Add the Hinds Turmeric, Pakco Traditional Roasted Masala, Hinds Mixed Herbs, Hinds Cinnamon and bay leaves and fry for 5 minutes.

4

2 Add the Rhodes Quality Apricot Jam, brown vinegar and boiling water and simmer on a medium heat for 20 - 30 minutes until the sauce thickens and the mince is cooked.

Final Steps
5

1 Heat the oil in a large pot or deep fryer. On medium heat, fry the vetkoeks until golden brown and cooked through to the centre (roughly 10 minutes). Remove and place the vetkoeks in a container lined with paper towel to absorb excess oil. Cover the container with a lid so that the vetkoeks can steam, stay warm and soften on the outside. Serve with the bobotie mince and top with fresh parsley.

Chef's Tip
6

You can use lamb mince instead of beef mince.

Bobotie Mince & Brown Vetkoek
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