Jalapeno Mince Vetkoek

Jalapeno Mince Vetkoek

Total Time: 2 hours

Prep Time: 1 hour 15 minutes

Cook Time: 45 minutes

Servings: 4 people

Suitable For: Any time of the day or year


What happens when you combine Mexican flavour with traditional South African fire? Contemporary filled jalapeño mince vetkoek! In celebration of Heritage Month, we're sharing this creative contribution by student chefs Christine Ntsie and Lesego Balepile from Pretoria's Capital Hotel School.


For Vetkoek:

166ml lukewarm water

30ml white sugar

5g active dry yeast

2 cups all-purpose flour

½ teaspoon salt

3 cups oil (for frying)

For Mince Filling:

500g ground beef mince

½ red pepper

½ yellow pepper

2-3 red onions

10ml oil

3ml salt

5g ground ginger

10g paprika

50g pickled jalapeño

100g cheese



  1. In a small bowl, mix the dry ingredients for the vetkoek and add lukewarm water.
  2. Knead dough mixture thoroughly and leave for 30 minutes, or until well risen (this may take longer on a cold day). 
  3. Start with your mince filling while the dough is rising. Heat oil (10ml) in a large skillet over high heat and add red onion.
  4. Cook for 1 minute or until the onion starts browning.
  5. Add peppers to skillet and stir occasionally.
  6. Add beef and cook, breaking up the meat as you go.
  7. While the beef cooks, dust a tray lightly with some all-purpose flour.
  8. Scoop up handfuls of dough and roll them into small balls. Place vetkoek on the tray and allow them to rise until they have doubled in size. Set aside.
  9. Once the beef changes from red to brown, add the remainder of the seasoning.
  10. Continue cooking for a further 2 minutes or until the meat is fully cooked. Set aside.
  11. TIP: Check that your mince isn't too saucy as you will fill the vetkoek dough with mince.
  12. Heat oil in a deep saucepan. 
  13. Carefully open up your risen vetkoek dough balls and fill them with a spoonful of filling.
  14. Ensure each vetkoek is well sealed by pinching the dough together so it doesn't break apart when frying.
  15. Fry a few vetkoek at a time: drop dough balls in oil and cover with lid. Check vetkoek after 10 minutes (they will rise to the top when they are close to being ready).
  16. Once one side of the vetkoek is golden brown, turn over and brown the other side.
  17. Drain vetkoek from excess oil using kitchen paper.
  18. Remember that your filling is already cooked, so you just want to cook the vetkoek with the frying process.
  19. Serve with any dipping sauce of your choice. Some great options include sweet chilli, chutney or mayonnaise.


Tip 01 Tip 01

Prepare dough before starting with the mince filling, as the dough will take some time to rise.

Tip 02 Tip 02

Put a little oil on your hands when working the dough mixture – it will help separate the dough into small balls.

Tip 03 Tip 03

If you don’t want the dish to be too spicy, add the jalapeno peppers last.