Sardine-stuffed yeast fritters

Directions

1. Begin with the filling.

2. Heat a little oil in a pan, add the onions and fry for about 3 minutes or until the onions are soft.

3. Add the sardines and tomatoes, season to taste then bring to a simmer and cook for 10 minutes.

4. Take of the heat and set aside to cool.

5. Sift the flour and baking powder into a bowl then stir in the salt.

6. Dissolve the yeast in milk or water until smooth then add to the flour mix.

7. Add the water, a little at a time until the dough is smooth (dough should be slightly liquid).

8. Turn the dough onto a floured work surface and work until it’s no longer sticky.

9. Turn into a bowl, cover and set aside to rise in a warm place for about 60 minutes, or until double in volume.

10. Heat oil in a wok or deep fryer to 180°C then wet your hands with oil, knock the dough back then shape into balls about 2cm in diameter.

11. Use your thumb to form a hole in the dough.

12. Stuff this with the sardine mixture then smooth over the dough to cover.

13. Drop the resultant balls, a few at a time, into the hot oil and fry for a few minutes or until golden brown all over.

14. Drain on kitchen paper and serve warm as a snack.

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