Savoury Mince Fat Cake Recipe

Activate yeast and combine dry ingredients

In a small bowl whisk warm water (about 110°F / 43°C) with the sugar and instant yeast. Let sit 5–7 minutes until foamy. In a large mixing bowl combine the flour and salt.

Make dough

Make a well in the dry ingredients, pour in the foamed yeast mixture, warm milk and melted butter. Mix with a wooden spoon or dough hook until a soft, slightly sticky dough forms. If dough is too dry add up to 1–2 tbs warm water; if too wet add a little flour.

Knead and first rise

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead 4–5 minutes in a stand mixer). Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Divide and rest

Punch dough down to release air and turn onto work surface. Divide into 8 equal pieces (about golf-ball to softball size, depending how large you like them). Roll each into a smooth ball, then flatten gently into discs about 4 inches (10 cm) across and 1/4 inch (6 mm) thick. Cover loosely and let rest 15 minutes while you finish the filling.

Prepare vegetables

Heat 1 tbs vegetable oil in a large frying pan over medium heat. Add chopped onion and grated carrot and sauté 4–5 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.

Brown the mince

Increase heat to medium-high, add the minced beef, breaking it up with a spatula. Cook until browned and no pink remains, about 6–8 minutes. Drain excess fat if necessary, leaving a little for flavor.

Season and simmer

Stir in tomato paste, Worcestershire sauce, soy sauce, brown sugar and dried herbs; cook 1–2 minutes to bloom flavors. Pour in beef stock, bring to a simmer and reduce heat to medium-low. Simmer gently 6–8 minutes until flavors meld.

Thicken and finish

If mixture is too loose, make a slurry by mixing cornstarch with 1 tbs cold water and stir into mince. Cook 1–2 minutes until thickened. Taste and adjust salt and pepper. Stir through chopped parsley if using. Remove from heat and let cool slightly so filling is warm but not hot when assembling.

Fill and seal

Working with one dough disc at a time, place ~2–3 tbs of savoury mince in the center of the disc (use more or less depending on disc size). Fold edges up and pinch to seal completely, forming a tight ball. Gently flatten the filled ball to a disc about 1/2 inch (12 mm) thick. Ensure seams are well sealed so filling doesn't leak while frying. Place filled fat cakes on a tray seam-side down and rest 10 minutes.

Heat oil

Pour vegetable oil into a deep, heavy skillet or deep pot to a depth of about 1.5 inches (4 cm). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough — it should sizzle and rise steadily without browning immediately.

Fry the fat cakes

Carefully slide 2–3 fat cakes into hot oil (do not overcrowd). Fry 2–3 minutes per side, turning once, until golden-brown and puffed. Internal dough should be cooked through and filling hot. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Repeat with remaining cakes, adjusting heat to maintain 350°F (175°C).

Optional finish

If desired, brush tops lightly with egg wash for shine (best before frying) or sprinkle with chopped parsley after frying for color.

Serve

Serve warm as a handheld snack or with a side of tomato chutney, tomato sauce, or hot sauce. Leftovers can be reheated in a 350°F (175°C) oven for 8–10 minutes or quickly pan-fried to re-crisp.