2 Mince dishes perfect for the weekend
Weekend comfort food, sorted! From sloppy joes with a spicy chakalaka twist to vetkoek stuffed with curried mince and topped with a fried egg, these two dishes are perfect for sharing, perfect for indulging – and guaranteed to make your weekend delicious.
Homemade sloppy joes with chakalaka
- 20 mins
- All seasons
Ingredients
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- 2 Tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 500g leftover beef mince, cooked
- 1 tsp grated ginger
- 1 tsp curry powder
- 1 tsp ground cumin
- ½ tsp paprika
- 1 can chopped tomatoes
- ¼ cup beef stock
- 2 tsp Worcestershire sauce
- 1 Tbsp tomato paste
- 2 tsp sugar
- ½ can chakalaka
- 4 rolls, sliced and toasted
- 1 cup coleslaw
- 4 gherkins, sliced
- ¼ cup micro herbs
KT
Kate Turner
‧ Recipe & styling
‧ Recipe & styling
SD
Sean Dollery // HMimages.co.za
‧ Photography
‧ Photography
Method
- Heat the vegetable oil in a pan over medium heat. Fry the onion and garlic until soft and translucent,about5 minutes.
- Add the beef mince, grated ginger, curry powder, cumin and paprika and fry for another 1–2 minutes, until fragrant.
- Add the tomatoes, beef stock, Worcestershire sauce, tomatopasteand sugar. Reduce the heat and simmer for 25–30 minutes, until the sauce has thickened.
- Stir through the chakalaka and continue simmering until it is heated through.
- Top each roll with coleslaw and gherkins. Then add a generous scoop of chakalaka mince. Finish off with the micro herbs and serve.
Vetkoek with curried mince and fried egg
- 1 hour 30 min
- Serves 6
Ingredients
For the vetkoek
- 250 g store-bought bread dough, at room temperature
For the curried mince
- ½ onion, chopped
- 1 green pepper, chopped
- 2 red chillies, chopped
- 2 tbsp masala
- 2 tbsp tomato paste
- 500 g ostrich mince
- Handful coriander, chopped
To serve
- 6 eggs, fried
- Red chillies, chopped
- Handful micro herbs
LM
Leila-Ann Mokotedi
‧ Recipe & styling
‧ Recipe & styling
PM
Peet Mocke // HMimages.co.za
‧ Photography
‧ Photography
Method
- For the vetkoek, divide the dough into 6 balls, andallow to rise in a warm place for 1 hour, until doubled in size.
- Deep-fry the vetkoek, one at a time, until puffed up and golden brown, about 2–3 minutes per side. Drain onpapertowel.
- For thecurried mince, heat some oil in a large pan over medium heat and sauté the onions until they start to sweat.
- Add the green pepper,chilliand spices, and fry for 2 minutes, until fragrant.
- Add the tomato paste and mince and fry until the meat is browned. Continue frying for 10 minutes, until cooked through.
- Stir in the fresh coriander and season to taste.
- To serve, slice each vetkoek in half and fill generously withcurried mince, a fried egg, fresh chopped chilli and micro herbs. Serve hot.
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