Cheesy Pap Balls
Ingredients
4-5 cups water
1/2 tsp salt
300g white maize meal
3 tbsp Kerrygold Butter
1 onion, chopped
1 red pepper, diced
1 yellow pepper, diced
1 tsp crushed garlic
1 tsp smoked paprika
1/2 tsp cumin powder
1/2 tsp coriander powder
10g fresh coriander, roughly chopped
200g Kerrygold Dubliner Cheese, cut into cubes Flour, for coating
2 large eggs, whisked
1 cup breadcrumbs
1.5 cups vegetable oil, for deep-frying
Method
Heat a the butter to a frying pan on medium heat, and fry onion and peppers until golden. Add garlic and cook for about 1 minute. Set aside
Add half the water to a large pot on medium-high heat, bring to a boil.
Mix the remaining water with the the maize meal to form a thick paste, add this to the pot of boiling water while whisking.
Allow the pap to cook, stirring it occasionally to prevent burning, for 10-15 minutes – it will thicken and form a cooked film on the base of the pot. Remove from heat and set aside to cool.
Add the pepper mixture to the pap, along with the spices, herbs, and butter.
Allow the pap to cool. Once cooled scoop 2 tbsp of the pap onto the palm of youjr hands and flatten gently, add a cube of the cheese to the centre and roll into a ball. Do this with the remaining pap and cheese cubes.
Coat balls in flour, egg and breadcrumbs.
Heat oil in a pot and deep-fry the pap balls for 3-4 minutes until golden. Drain on paper towels, serve warm with a side of pesto. Enjoy!
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