Looking to pack something deliciously different for lunch? This vetkoek with feta and biltong lunchbox recipe offers a savoury twist on a South African classic. With its crispy outside and soft, fluffy inside, vetkoek is the perfect base for a filling of creamy feta and flavourful biltong.
Everybody loves vetkoek, right? This super easy recipe gets an even more ‘local is lekker’ twist with the addition of biltong – make sure the biltong is nice and dry otherwise you’ll struggle to chop it finely. The feta in the centre is a yummy surprise when you bite into it.
Makes 8 medium sized vetkoek, or 16-20 bite-sized vetkoek
You will need:
500 ml flour
5ml baking powder
2,5 ml salt
50 g dry biltong, chopped finely
1 egg
125 ml milk
50 g feta, cut into cubes (not soft Danish feta)
Oil, for shallow frying
Mature cheddar, to serve
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How to make the vetkoek
- Mix the flour, baking powder, salt and biltong.
- Whisk together the egg and milk and add to the dry ingredients to create a soft dough.
- Scoop up some dough with a tablespoon and press a cube of feta into the centre. Use a teaspoon to ‘fold’ the dough over the feta, covering it completely. Spoon carefully into the hot oil and fry on both sides until golden brown and cooked through. Drain on kitchen towels. Serve with grated mature cheddar.
FAQ’s for vetkoek with feta and biltong lunchbox recipe
What is vetkoek?
Vetkoek is a popular South African dish, consisting of deep-fried bread dough, often served with savoury fillings like biltong or cheese. This version adds a twist with feta and biltong inside.
How many vetkoek does this recipe make?
This recipe makes 8 medium-sized vetkoek or 16-20 bite-sized vetkoek, perfect for lunchboxes.
Can I use any kind of feta for this recipe?
It’s recommended to use a firm feta, not soft Danish feta, as it holds its shape better when fried inside the dough.
How do I ensure the biltong is easy to chop?
Make sure the biltong is dry and firm. If it’s too soft, it will be difficult to chop finely. Dry biltong will break into small pieces more easily.
Can I use different types of cheese instead of feta?
While feta is the traditional filling, you can try other cheeses like cream cheese or mature cheddar if preferred. However, feta provides a nice surprise when bitten into.
What kind of oil should I use for frying?
Use a neutral oil with a high smoke point, like sunflower or canola oil, to fry the vetkoek until golden brown.
How do I make the dough for the vetkoek?
Mix the flour, baking powder, salt, and chopped biltong. Then whisk together the egg and milk, and add it to the dry ingredients to form a soft dough.
Can I bake the vetkoek instead of frying them?
While the recipe calls for shallow frying, you can experiment with baking them, but the texture will be different – they won’t be as crispy as fried vetkoek.
How do I serve the vetkoek?
Serve the vetkoek hot, with a sprinkling of grated mature cheddar. They are perfect for lunchboxes or as a snack.
How can I store leftovers?
Leftover vetkoek can be stored in an airtight container for up to 2 days. Reheat them in the oven or on a hot pan to crisp them up before serving again.
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