Chakalaka bites with yoghurt raita

Rhodes Quality
4 servings Prep: 20 mins, Cooking: 15 mins
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Deep-fried chakalaka-flavoured bites with a yoghurt dip for a flavoursome appetiser.

By Independent Contributor March 31 2023
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Ingredients (11)

For the yoghurt raita
1/2 cup plain yoghurt
1/4 tsp ground cumin
3 tbsp cucumber — chopped
3 tbsp tomato — chopped
1 tbsp coriander — chopped
salt and freshly ground black pepper
For the chakalaka bites
1 x 410g can Rhodes Quality Chakalaka Mild & Spicy
1 egg
1 cup self-raising flour
3 tbsp coriander — chopped
oil — for frying
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To make the raita, place the yoghurt and the remaining prepared ingredients into a bowl. Mix well. Season to taste and set aside.

Place the Rhodes Quality Chakalaka Mild & Spicy into a colander and leave to stand for 30 minutes, stirring occasionally, to drain the sauce.

Place the drained chakalaka, egg, self-raising flour and coriander into a bowl.

Mix to a stiff batter using a fork.

Heat oil in a medium saucepan.

Drop even spoonfuls of batter into the oil and cook for 3–4 minutes, turning over, until the bites are golden brown and crispy.

Drain on kitchen paper to remove excess oil.

Serve hot with the yoghurt raita.

Tip: Use the drained chakalaka sauce to flavour mayonnaise and butter, or toss with hot pasta for a quick and spicy snack.

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