Imfino Patty
45 min
Serves
4
Ingredients:
300 g spinach
2 cups maize meal
1 t salt
2 fresh chillies, finely chopped
1 medium onion, finely chopped
Oil for shallow frying
Wash spinach in cold water.
Chop roughly and place in a in a lidded pot on a low heat with a little water (sufficient to cover the spinach leaves). Allow the spinach to reduce in the pot.
Add the salt and chilies. Stir in the maize meal.
Stir the pot from time to time until the mixture has a thick porridge-like consistency. Add water if the mixture cooks dry.
Cover the pot with a lid and leave to steam for 15 to 20 minutes.
When cooked through, remove from the heat, remove the lid and allow to cool slightly.
Add the chopped onions to the mixture and mould to form 12 balls.
Press balls down gently to make flat patty shapes approximately 1.5 cm thick.
On a high heat, heat the oil in a large saucepan and fry the rio patties until golden brown and crispy on both sides.
Drain on a paper towel and serve warm. Remove from oil and place on kitchen paper to drain excess oil. Serve hot.
