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

Directions

  • Add 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 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.
Created by The Tocka Blog.
Enjoy,

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