Vetkoek

Recipe from: 7/25/1996 12:00:00 AM
Ingredients 14
Servings 24
Time

Ingredients

  • 750
    ml
    cake flour
  • 5
    ml
    salt
  • 25
    ml
    sugar
  • 10
    ml
    instant yeast
  • 250
    ml
    lukewarm water
  • oil for deep-frying
  • FILLING
  • 1
    onion, finely chopped
  • 2
    carrots, scraped and cut into julienne strips
  • 1
    stalk celery, sliced into rings
  • 425
    g
    pilchards in tomato, flaked
  • lemon juice and rind
  • 2
    ml
    mixed herbs
  • salt and freshly ground black pepper
 

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.
 

Read more on: deep-fry
 

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