MAIZE CROQUETTES WITH BILTONG PATÉ

MAKES 40

Croquettes:

750ml (3 cups) water

500ml (2 cups) maize meal 30ml (2 tbsp) butter

250g grated parmesan cheese 200g grated cheddar cheese Salt and pepper to taste

Other ingredients:

10 eggs

240g (2 cups) flour

300g panko crumbs

Oil for deep frying

Biltong pâté

500g mushrooms

50ml oil

150g biltong dust

700g cream cheese

100ml cream

Garnish:

Preserved green figs

Pea shoots

In a large pot, bring water to a rapid boil. Add 1 cup of maize meal and cover. Reduce the heat to medium-low and leave the “pap” for 8 - 10 minutes. Remove the lid, then stir vigorously for 1 minute to incorporate any remaining maize meal into the water. Repeatedly mash the pap against the sides of the pot to get rid of any lumps.

Gradually add another cup of maize meal, stir vigorously and mash again. Reduce the heat to the lowest setting, replace the lid and let the pap steam for 10 - 15 minutes. Remove lid and stir. If the “pap” is too dry, add more water. Add the butter, cheeses and seasoning. Shape the pap into round balls and press down. Beat eggs in bowl. Dip “pap” in flour, then eggs, and then in panko crumbs. Deep fry until golden brown.

For the paté, fry the mushrooms in oil till softened. Place all the ingredients except the cream in a blender and blend until fine. If too stiff, add cream, a little at a time. Place maize croquettes on a plate, pipe biltong paté on top and garnish with green fig preserve and pea shoots.