• Mix sugar, yeast and some lukewarm water together and leave to foam,
• Sift salt and flour together. Pour yeast mix into flour and knead.
• Keep adding water a little at a time and keep kneading until it is the consistency of bread dough.
• Cover with a cloth and put in a warm place. Leave 1 hour to rise to approximately twice its original size.
• Knead the dough down and spread it flat over a well oiled surface, approximately 1½ cm thick. Cut into squares of about 6 x 6cm. You may cut them smaller for cocktail bites or larger if preferred.
• Stretch each individual piece somewhat before sliding it into very hot oil. This will help to make a hollow for the filling.
• Fry for about 3 minutes on each side until golden brown. Turn once only.
• Do not cook too many together at one time - they rise out again.
• Drain on kitchen paper.

For the Chicken Mayo Filling

• Sprinkle lemon juice over chicken.
• Fry in a pan with some oil until brown.
• Add spices and about 50ml water to simmer in for 15 minutes.
• Simmer until dry. Remove cloves. Ensure chicken pieces are small.
• Mix with mayonnaise to taste and fill fatcakes.