Deep-fried yeasty dough balls also known as vetkoek or fat cakes, a popular snack with a creamy sweetcorn filling.

Ingredients

• 1 kg (7 C) cake flour
• 5 ml (1 t) salt
• 10 ml (2 t) sugar
• 65 ml butter
• 1 x 10 g packet instant yeast
• 750 – 875 ml warm water
• sunflower oil for frying

Filling

• 1 x 400g can Rhodes Quality Sweetcorn
• 250 ml (1 cup) grated cheddar cheese
• 30 ml (2 Tbsp) flat-leaf parsley, chopped

Method

1. Combine the flour, salt and sugar in a mixing bowl.
2. Using your fingertips, rub the butter into the dry ingredients until it resembles crumbs.
3. Add the yeast and stir well to mix.
4. Then add enough of the warm water to form a soft dough.
5. Knead the dough until it becomes smooth and elastic, cover with a damp cloth and leave to rise until it has doubled in size.
6. Knock the dough down and divide it into equal pieces.
7. Roll into balls, flatten lightly and place on a floured baking sheet, leaving enough space between them to expand and rise.
8. Cover and leave to rise in a warm spot for another 30 minutes.
9. Half fill a saucepan with oil and heat.
10. Fry the amagwinya over medium-high heat until golden brown on both sides and cooked through.
11. Drain on paper towel to remove excess oil.
12. Heat the Rhodes Quality Sweetcorn in a saucepan.
13. Add half of the cheese and the parsley and stir to melt.
14. Slice the amagwinya in half and fill with the sweetcorn.
15. Serve immediately.