Take the humble ham sandwich to the next level by turning it into a kota. Just add some spicy pickles, eggs, a few other ingredients, and you’re good to go!

SERVES 4 // COOK TIME 20 min

INGREDIENTS
For the spicy pickles
3 radishes, sliced
2 small cucumbers, sliced lengthwise
1 carrot, peeled into long shavings
1 jalapeño, sliced
1 red chilli, sliced
100 ml white wine vinegar
20 ml olive oil
1 tbsp sugar
Salt and black pepper
For the kota
Vegetable oil, to fry
4 eggs
4 hamburger rolls
Butter, for rolls
1 butter lettuce
1 tomato, sliced
150g cooked ham
1 red onion, peeled and sliced

METHOD
For the pickles
1. Place the radishes, carrot, cucumber and chillies in a bowl. Mix the vinegar, oil and sugar in a separate bowl and season. Pour over the vegetables and leave to pickle for 15 minutes.
For the kota
1. Heat the oil in a pan over high heat. Fry the eggs for 5 minutes, until the whites are well cooked and the yolks are still slightly runny.
2. Slice and butter the rolls. Fill each roll with lettuce, tomato, ham, egg, pickles and red onion. Season.

South African’s are no stranger to a good burger, but how about taking a tip from New York and trying these delicious bagel breakfast burgers?

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The COVID-19 pandemic has taught us that we don’t always need to head out into the crowds to enjoy our favourites. The same applies when it comes to local street food, as long as you have a trusty recipe on hand. Treat yourself to this traditional polony kota with chips and slaw.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
For the slaw
½ cup shredded green cabbage
½ cup shredded red cabbage
Handful basil, shredded
Handful parsley, chopped
½ baby cucumber, ribboned
1 carrot, ribboned
2 radishes, thinly sliced
2 spring onions, thinly sliced
3 tbsp mayonnaise
1 tbsp yoghurt
2 tsp lemon juice
For the polony kota
1 government loaf
4 potatoes, peeled and cut into chips
1½ tsp aromat
¼ cup atchar
8 slices polony, fried
4 eggs, fried
½ cup grated Cheddar
¼ cup sweet chilli sauce

METHOD
For the slaw
1. Toss the cabbage, herbs, cucumber, carrot, radishes and spring onions together.
2. In a separate bowl, whisk together all the remaining ingredients. Season to taste.
3. Toss the dressing through the slaw and refrigerate.
For the polony kota
1. Quarter the loaf of bread and then remove the centre of each piece, making sure the sides are thick enough to hold the filling.
2. Toast the kotas and cut-outs.
3. Heat enough oil in a pot over medium-high heat to deep-fry. Fry the chips until golden and cooked through. Drain on paper towel and season with the aromat.
4. Spread some atchar on the inside of each kota and top with a handful of slaw.
5. Fill with chips, polony, a fried egg and grated cheese. Drizzle with sweet chilli sauce and top with the bread cut-outs. Serve any leftover slaw and chips on the side.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

Transport yourself to the streets of Italy when you try these traditional chickpea fritters.

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Both pronounced as and referring to the word ‘quarter’, this street-food steak and avocado kota is made with a quarter loaf of bread. Mzansi Style Cuisine food blogger Thuli Gogela shares her recipe of this classic dish!

MAKES 4 // COOKING TIME 25

INGREDIENTS
For the steak and avocado kota
1 white-bread loaf
2 tbsp vegetable oil
400 g beef rump
4 eggs
4 rashers shoulder bacon
1 avocado
2 tsp lemon juice
1 tomato, sliced
For the mustard mayo
½ cup mayonnaise
2 tbsp wholegrain mustard

METHOD
For the steak and avocado kota
1. Cut the loaf into quarters. Then carefully slice a small square of bread from the middles to create a hollow.
2. Heat the oil in a pan over medium heat. Season the rump with salt and pepper and fry for 2 minutes on each side. Thinly slice.
3. Fry the eggs and bacon individually and set aside.
4. In the same pan, toast the squares you cut from the loaf quarters, until golden brown.
5. Mash the avo with the lemon juice and season to taste.
For the mustard mayo
1. Whisk the mayonnaise and the mustard together.
2. Layer the inside of each kota with steak, bacon, tomatoes, egg, avocado and mayo. Garnish with microherbs and top with the toasted squares of bread.

Recipe: Thuli Gogela
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

The gatsby is another South African street-food delicacy you have to try at least once. Check out our delicious masala chicken version.

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