Minced Lucky Star Pilchard Vetkoek


Minced Pilchards:
1 x 410g tin LUCKY STAR MINCED PILCHARDS, drained
10ml oil
1 large onion, roughly chopped
2 cloves garlic, crushed
45ml curry powder
25ml fruit chutney
30ml tomato paste
5ml worcestershire sauce
150ml water
Salt and pepper to taste

4 cups cake flour
1 packet instant yeast
10ml salt
650ml lukewarm water
Oil for deep frying



  1. Sift the flour in a large mixing bowl and add the yeast and salt. Mix well to combine.
  2. Add the water and stir until the dough pulls away from the sides. Turn the dough onto a lightly floured surface and knead until the dough is smooth and elastic about 15-20 minutes.
  3. Allow the dough to rest in a warm place for 20 minutes or until doubled in size. Knock dough back down and break off pieces of dough to shape into balls. Leave them in a warm place again on a greased baking tray covered with a cloth until they have doubled in size.
  4. Then deep fry each ball in oil until golden brown and cooked through, 5-10 minutes.
  5. Serve warm filled with the warm pilchard mince.

Pilchard Mince:

  1. Heat oil in a large pan and add the onion and garlic. Fry until soft and fragrant. Add the curry powder and LUCKY STAR MINCED PILCHARDS. Allow the mixture to completely heat through.
  2. Add salt and pepper to taste, as well as the chutney, tomato paste, worcestershire sauce and water. Stir well to combine.
  3. Cover partially and simmer for about 30 minutes.
  4. Once cooked keep warm if your vetkoeks are not ready yet.