This South African fusion dish of 'vetkoek' (the South African name for 'oliebollen') and curried mince is simply delicious. They are particularly popular with children and are often served at school tuck shops in South Africa. They are a fantastic way to use up leftover 'oliebollen' after your New Year's Eve party and their gut-busting combination of fat, carbs and spices make them an excellent hangover cure!
Ingredients:
- 2 tbsp vegetable/sunflower oil
- 1 tsp garam masala
- 1 tsp caraway seeds
- 1 tsp ground cumin (jeera)
- 5 cardamom pods, bruised (simply bruise the pods with the bottom of a spice jar)
- 1 cinnamon stick
- 1 red onion, finely chopped
- 1 clove garlic, finely chopped
- 1 lb ground beef (450 g)
- 2 tbsp tomato paste
- Salt & pepper to taste
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- Optional:
- Grated cheese
- Coriander leaves
Preparation:
Prepare 'oliebollen', according to the recipe elsewhere on my site, but leave out the final dusting with cinnamon and powdered sugar. Allow to cool slightly on paper towels while you get on with the curried mince. If using leftover oliebollen, gently heat the oliebollen in the oven, or warm up in the microwave at the last minute.
In a frying pan, over a medium heat, fry the garam masala and other spices in the oil for a minute or two (just until the spices release their aroma), before adding the onions. Once the onions are softened, add the garlic and then the ground beef. Brown the meat and then add the tomato paste. Now fish out the hard spices (the cardamom pods and cinnamon).
Slice open the 'oliebollen' like soft buns and fill with the curried minced beef. Serve warm. You can also top the curry bunnies with grated cheese and/or chopped coriander leaves.
Makes enough for about a dozen curry bunnies.
