BEETROOT CRUMBED MIELIEPAP BALLS

Serves 4

A different take on everyday pap, the beetroot adds colour, flavour and intrigue to the dish.

500ml (2 cups) chicken stock

100ml beetroot juice

500ml (2 cups) maize meal

15ml (1 tbsp) butter

15ml (1 tbsp) chopped parsley

Salt and freshly ground white pepper Cake flour

2 eggs, beaten

Desiccated coconut

Sunflower oil for deep-frying

Bring the stock and beetroot juice to the boil in a pot, add half the maize meal to the stock and, using a whisk, mix until smooth and no lumps are visible, then stir in the rest of the maize meal, slowly whisking until the mixture is smooth and starting to stiffen. Add the butter and parsley and stir through.

Lower the heat and cover the pot and simmer for 10 minutes, stirring constantly to make sure that the mixture does not burn or stick to the bottom of the pot.

Remove pot from the heat and transfer into a bowl and allow to cool. Using a tablespoon, scoop out some of the mix and form it into bite-size balls. Dust the balls with flour, dip into the egg and coat lightly with coconut.

Preheat the oil to 160°C until golden brown all round, about 4 to 6 minutes. Drain on paper towels before serving.