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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