Salmon double-cheese vetkoek

By admin
06 September 2012

Vetkoek rules! And you can combine it easily with a deliciously different kind of filling

Preparation time: 10 min

Cooking time: 4 min

Makes: 12 patties

125 ml (½ c) breadcrumbs

spring onions, finely chopped

30 ml (2 T) fresh coriander, chopped

15 ml (1 T) fresh ginger, chopped

3 garlic cloves, finely chopped

2 eggs

30 ml (2 T) balsamic reduction

30 ml (2 T) lemon juice

2 cans (400 g each) of canned salmon

30 ml (2 T) oil

Serve with




In a mixing bowl combine the breadcrumbs, onion, coriander, ginger, garlic, eggs, balsamic reduction and lemon juice.

Add the salmon and mix with a fork.

Shape the mixture into patties.

Place on a tray and chill for 30 minutes (so the patties don’t fall apart when you handle them).

Heat the oil in a pan over high heat.

Fry the patties for 2 minutes on each side or until golden.

Serve with cheese, gherkins and vetkoek.

- Hope Malaua

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