Pilchard Vetkoek


400g can Lucky Star Pilchards in Chilli
1 egg lightly beaten
2 hard-boiled eggs, finely chopped
salt and ground black pepper
oil for deep frying

1 cup cake flour
chilli sauce (from the can of pilchards)
2 egg whites


Drain the pilchards over a measuring jug; keep the sauce. Mash  the pilchards in a bowl and mix in the beaten egg and chopped hard-boiled eggs. Season with salt and pepper. Roll the mixture into eight balls
on a floured board with floured hands. Dust the balls well with flour.

TO MAKE THE BATTER: sift the flour into a bowl. Add water to the reserved chilli sauce to make up to 150ml and beat into the flour. Beat the egg whites until stiff and fold in to make a batter. Season with salt and pepper.

Heat oil in a deep saucepan. Drop a pilchard ball into the batter to coat evenly. Lift out with a slotted spoon and deep fry in the oil until crisp and golden brown. Drain well on kitchen paper. Coat and deep fry the remaining pilchard balls one at a time. Serve hot with chutney or sweet chilli sauce.