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Meatball and cheese stuffed vetkoek

Olive Pride spicy meatball and cheese stuffed vetkoek

Olive Pride spicy meatball and cheese stuffed vetkoek

Recipe By: Abbigail Damon

Vetkoek:
3 1/2 cups cake flour
1t salt
1T caster sugar
1 X 10g yeast
2 1/2 cups of water
Olive pride for deep-frying

Meatball Filing:
600g Lamb and Beef malay inspired frikadels (Woolworths)
3 Tbsp salted butter
2 cans tinned cherry/ chopped tomatoes
1Tbsp roasted garlic
1tsp ginger, grated
1Tbsp sugar
Salt & pepper
2 sprigs thyme, chopped
1-2Tbsp curry powder/ masala spice
1-2 cups Mozzarella, grated


Combine the flour, salt, sugar and yeast in a large mixing bowl with enough water to form a dough, mixing well in the bowl for about 5-7 minutes. Set the dough aside to rise for about 45 minutes or until almost doubled in size.
Heat the olive pride for deep-frying. Divide the dough into golf ball sized balls before carefully placing in the olive pride to deep-fry. After about 4 minutes the dough should be golden brown and cooked in the centre.
In a saucepan/ pot add the butter and allow to simmer gently until fragrant and jus golden brown. Add the tomatoes, garlic, ginger, sugar, thyme and curry powder and allow to simmer for 10-15 minutes. Season with salt and pepper.
In a greased muffin tray, add a meatball in each cup and press down building up the sides slightly. Add the tomato sauce and sprinkle with a generous amount of cheese. Bake in the oven for 15-20 minutes until cooked and cheese is melted and golden brown.
Cut open the vetkoek and spoon the cheesy meatball mixture onto the one half. Close up and enjoy ( you can use a skewer the two halves)

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