Ingredients
1 litre water
500 g maize meal
12 cubes cheddar cheese (approximately 3 cm each)
2 eggs, beaten
250 g breadcrumbs
Cooking spray or a drizzle of oil
Method
Bring your water to a boil in a large pot.
Gradually whisk in the maize meal, stirring continuously to prevent lumps from forming.
Reduce the heat to medium, cover with a lid and allow the pap to cook for 10 minutes.
Stir well, then reduce the heat to low and cook for a further 10 minutes until thick and smooth.
Remove from the heat and allow the pap to cool until comfortable to handle.
Scoop a spoonful of pap onto the palm of your hand and flatten slightly then place a cube of cheddar cheese in the centre & carefully wrap the pap around the cheese and roll into a neat ball, make sure the cheese is completely covered with the pap.
In a separate bowl break open the eggs and whisk, dip each ball into the beaten egg and then coat evenly in a separate bowl of breadcrumbs.
Arrange the pap balls in the air fryer basket, leaving space between them. Lightly spray with cooking oil.
Air fry at 180°C for 5–10 minutes, or until golden brown and crispy.
Serving Suggestions
Serve hot while the cheese centre is still gooey.
Chef’s Tip
For extra flavour, add a teaspoon of paprika, mixed herbs, or grated Parmesan to the breadcrumbs before coating. Using wholegrain or high-fibre breadcrumbs.
Mixing vegetables such as mashed steamed butternut, shredded spinach, grated carrots, buttery sweetcorn, sautéed cauliflower or broccoli into the pap.
You can also experiment with fillings such as feta, mozzarella, bacon bits, for a Heritage Month twist.
Yield: 10 – 12 pap bites.
Perfect for starch for your braais, party platters, canapés, or as a modern take on traditional pap.
