|Nutritional Guidelines (per serving)|
|Servings: 12 curry bunnies (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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!
- 2 tbsp. vegetable oil (or sunflower oil)
- 1 tsp. garam masala
- 1 tsp. caraway seeds
- 1 tsp. ground cumin (jeera)
- 5 cardamom pods, bruised (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/450g
- 2 tbsp. tomato paste
- Salt and pepper to taste
- Optional: grated mozzarella cheese
- Optional: coriander leaves
Prepare classic oliebollen according to the recipe, but leave out the final dusting of 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.