Name: Sumac-white chocolate trail mix
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Makes 750g servings
Ingredients: rolled oats 180g,rolled oats 2T,sesame seeds 2T,fresh coconut chunks, thinly sliced 60g,raw almonds, roughly chopped 100g,coconut oil 100g,honey ½ cup,Woolworths sumac 2t,Woolworths tahini 1T,vanilla extract 150g,Woolworths white chocolate chips 150g,Woolworths double-cream coconut yoghurt, for. serving

Home
Recipes
Health conscious

Breakfast recipes

Sumac-white chocolate trail mix

25 minute

Frozen yoghurt

Refined-sugar free pineapple frozen yoghurt

15 minutes

Curry recipes

Prawn curry

30 minutes

Butternut recipes

Salt-baked butternut

1 hour

Salad recipes

Pumpkin-and-spelt salad

30 minutes

Curry recipes

Sticky lamb curry

2½ hours

Cauliflower recipes

Cauliflower mac and cheese

45 minutes

Asian recipes

Hoisin mushroom stir-fry

15 minutes

Asian recipes

Tamarind tofu stir-fry

10 minutes

Asian recipes

Beef with oyster sauce

10 minutes

Asian recipes

Miso cabbage stir-fry

10 minutes

Atchar recipes

Cabbage-and-potato fritters

20 minutes

Cabbage-and-potato fritters

Serves 10

Difficulty Easy

Prep Time 15 minutes, plus 30 minutes’ chilling time

Cooking Time 20 minutes

Ingredients

2 Woolworths large Apache potatoes
2 T butter
5 spring onions, thinly sliced
1 medium red chilli, finely chopped
1/2 t dried thyme
1/2 t ground cumin
1 cup cabbage, grated or finely chopped
1 T flour
1 T olive oil
1 large free-range egg yolk
sea salt, to taste
freshly ground black pepper, to taste
atchar or mayonnaise, for serving

Method

1. Place the potatoes on a plate and microwave on 100% power for 5 minutes. There’s no need to add water, and do not peel the potatoes.

2. Allow the potatoes to cool to room temperature, then chill for 30 minutes.

3. Once chilled, grate the potatoes (with the skin on) into a bowl. The skin will form crispy pieces in the fritters when fried.

4. Melt the butter in a large pan over a medium heat. Add the spring onions, chilli, thyme, cumin and cabbage. Sauté for 5 minutes.

5. Add the cabbage mixture and the flour to the potatoes. Season, then add the olive oil and egg yolk. Stir well. Shape the mixture into fritters using your hands or a cookie cutter.

6. Fry over a high heat until golden brown, about 5 minutes on each side. Serve with atchar, mayonnaise or your condiment of choice.

Find more South African recipes here.

Photograph: Sadiqah Assur-Ismail
Production: Bianca Strydom
Food assistant: Ellah Maepa

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Sumac-white chocolate trail mix

Refined-sugar free pineapple frozen yoghurt

Prawn curry

Salt-baked butternut

Pumpkin-and-spelt salad

Sticky lamb curry

Cauliflower mac and cheese

Hoisin mushroom stir-fry

Tamarind tofu stir-fry

Beef with oyster sauce

Miso cabbage stir-fry

Cabbage-and-potato fritters

Cabbage-and-potato fritters

Ingredients

Method