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    Imifino and Parmesan Patties

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    Imifino and Parmesan Patties

    These are a version of African patties that are traditionally made with imifino (greens) and mealiemeal (maize flour). Spinach and polenta make good alternatives, while chilli and Parmesan add zing. They’re delicious with chutney.

    • Preparation time: 30 minutes, plus 2 hours chilling
    • Cooking time: 4 minutes to 5 minutes
    • Total time: 34-35 minutes, plus 2 hours chilling 35 minutes

    Serves: 6


    • 2 tbsp Olive oil
    • 1 Onion, peeled and finely chopped
    • 1 Green chilli, deseeded and finely chopped
    • 300g Spinach, washed
    • 50g Butter
    • 150g Polenta
    • 6 tbsp Grated Parmesan
    • A pinch Grated nutmeg
    • 75g Fresh white breadcrumbs
    • 3 tbsp Sunflower oil


    1. Heat the olive oil in a pan on a medium heat. Add the onion and chilli; fry for 4 minutes until softened.
    2. Meanwhile, put the spinach in a saucepan with a splash of water and cook over a medium heat for 3–4 minutes until wilted.
    3. Tip into a colander placed over a measuring jug and drain, pressing out the moisture. Chop the spinach finely and set aside.
    4. Top up the liquid in the jug to 600ml with cold water and pour into a clean saucepan. Add the butter and bring to the boil. Add the polenta and whisk into the water until you have a thick, smooth, porridge-like mixture.
    5. Stir in the cooked onion mixture, spinach, and Parmesan. Season and add a little nutmeg. Reduce the heat and simmer for 20 minutes, stirring, then scrape into a shallow dish to cool. Chill for 2 hours.
    6. When ready to cook, shape the mixture into flat rounds and coat in breadcrumbs. Heat the sunflower oil in a frying pan and fry the patties in batches for 2 minutes on each side, until golden. Drain on kitchen paper and serve with chutney.

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