Name: Vetkoek
Yield: 24 servings
Cuisine: Accompaniment
Ingredients: 750.00 ml flour cake; 5.00 ml salt; 25.00 ml sugar; 10.00 ml Superbake Instant Yeast; 250.00 ml water lukewarm; oil for deep frying; 1.00 onion finely chopped; 2.00 carrots scraped and cut into julienne strips; 1.00 celery stalks sliced into rings; 425.00 g pilchards in tomato sauce flaked; lemon zest and juice; 2.00 ml mixed herbs; sea salt and freshly ground black pepper

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Ingredients (13)

750.00 ml	flour — cake
5.00 ml	salt
25.00 ml	sugar
10.00 ml	Superbake Instant Yeast
250.00 ml	water — lukewarm
	oil — for deep frying

FILLING

1.00	onion — finely chopped
2.00	carrots — scraped and cut into julienne strips
1.00	celery stalks — sliced into rings
425.00 g	pilchards in tomato sauce — flaked
	lemon — zest and juice
2.00 ml	mixed herbs
	sea salt and freshly ground black pepper

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Method:

Sift together the cake flour and salt. Sprinkle with the sugar and instant yeast and mix lightly. Add the water and mix to form a smooth, runny dough. Cover with greased plastic wrap and leave in a warm place to rise until doubled in volume.
Meanwhile prepare the filling: Sauté the onion, carrot and celery in a little oil until soft, add the pilchards and season with the lemon juice and rind. Add the mixed herbs, salt and black pepper to taste. Simmer for 5 minutes.
Drop spoonfuls of the dough into heated oil and fry until golden brown and cooked through. Cut a slit in each vetkoek while still hot and stuff with the pilchard filling. Serve immediately with a salad. Makes 24 vetkoek.