Ingredients
• 2 cups (500 ml) mielie meal
• 1 can (380 g) Nestlé ideal unsweetened evaporated milk
• cold water
• salt and milled black pepper
• 1 cup (100 g) grated cheddar cheese
• 100 ml (24 g) fine shredded biltong
• 125 g mozzarella, cut into 1 cm cubes
• 125 ml cake flour
• 3 eggs, whisked
• 164 g (500 ml) breadcrumbs
• oil, for frying
TO SERVE:
• 3 Tbsp (45 ml) chutney
• 4 Tbsp (60 ml) mayonnaise
Method
1. Mix the maize porridge, evaporated milk and salt and pepper together in a pot. Add enough water to make a loose mixture, cook for 7-10 minutes. Stir in the cheese and biltong and allow to cool.
2. Take a spoonful of the mixture and wrap around a block of mozzarella.
Shape into a ball.
Repeat with the remaining mixture and cheese.
3. Place the flour, whisked eggs and breadcrumbs into three separate bowls.
Roll each ball, first in flour, then egg and then breadcrumbs.
Heat the oil in a deep pan and fry the pap and biltong balls until golden brown and crunchy.
Drain on paper towel and serve warm.
Combine the chutney and mayonnaise, and serve.
