Directions
- Pour butter to a frying pan on low heat, add the onion and peppers fry until golden. Add your garlic and let it simmer for 1 minute. Set aside to cool down .
- Add half the water to a large pot on medium-high heat, bring to a boil.
- Mix the remaining water with 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 your 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 and serve warm with a side of pesto
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