Want a delicious South African snack? Then try our babotie vetkoek bites with coconut sauce recipe. It will not disappoint!

SERVES 15

INGREDIENTS
For the bobotie mince
2 tbsp vegetable oil
1 onion, sliced
2 garlic cloves, crushed
2 tsp curry powder
1 tsp grated ginger
½ tsp paprika
3 tomatoes, chopped
500 g beef mince
½ cup grated carrots (±1)
1 red chilli, chopped
½ tsp cayenne pepper
50 g flaked almonds, toasted
Handful coriander, chopped
For the vetkoek
2 cups warm water
10 g yeast
3 tbsp sugar
2 tsp salt
690 g flour
For the coconut sauce
200 ml coconut milk
1 tsp turmeric,
½ tsp salt
½ tsp white pepper

METHOD
For the bobotie mince
1. Heat oil in a pot and fry onion, garlic, curry powder, ginger and paprika for 2–3 minutes. Add tomatoes and cook for 3 minutes.
2. Add mince, carrot, chilli and cayenne pepper. Cook for 15–20 minutes, stirring occasionally.
3. Season with salt and pepper. Add the almonds and coriander. Remove from the heat and cool.
For the vetkoek
1. Combine water, yeast, sugar and salt. Set aside for 5 minutes, until foamy. (If it doesn’t bubble, the yeast has not activated and you’ll have to start again.)
2. Add the flour. Knead for 5 minutes, until elastic. Transfer the dough to a greased bowl and cover with a tea towel. Allow to proof in a warm place for 2 hours, until doubled in size.
3. Turn out on to a floured surface and knock back. Roll out and cut it into 4 cm squares. Roll each one into a ball.
4. Allow the balls to proof in a warm place for 10 minutes while you heat the oil.
5. Use a slotted spoon to drop the balls into the hot oil. Fry for 3–5 minutes, until golden brown. Drain on paper towel.
For the coconut sauce
1. Whisk coconut milk, turmeric, salt and white pepper in a pot. Cook over low heat, whisking continuously, until thick and creamy.

TO SERVE
 1. Slice each vetkoek in half and fill with bobotie mince. Serve warm with coconut sauce.

Want another South African inspired dish? Then try this delicious South African-style boerewors corn dog recipe!