• 4 cups (500g) SPAR cake flour 
• 3.5 tsp (10g) sachet instant yeast 
• 1 tsp (5ml) SPAR salt
• 3 Tbsp (45ml) SPAR sugar
• 2 Tbsp (30ml) SPAR oil 
• 1½ cup (375ml) lukewarm water 
• SPAR oil for frying
• 500g The FOOD STALL pickled fish

For the Raita

• ½ cup (125 ml) SPAR plain yoghurt
• ½ cup (125 ml) SPAR Freshline grated cucumber
• 2 garlic cloves, crushed 

1. Combine all the dry vetkoek ingredients.
2. Mix the oil and water together.
3. Pour in the water slowly while mixing with a wooden spoon until a dough forms.
4. Tip onto a lightly floured surface.
5. Knead for 5 minutes or until smooth.
6. Cover with a damp cloth and leave to rise in a warm place for 30 minutes or until double in size.
7. Knock the dough back, divide into 16 portions and shape into rounds.
8. Leave to rise for 15-20 minutes.
9. Fry in batches in medium hot oil for 5 minutes or until cooked inside and brown and crispy on the outside.
10. Cut the vetkoek and stuff with the pickled fish.
11. Mix all the raita ingredients together and serve on the side.