Crispy biltong and cheese balls

INGREDIENTS

For the balls

500 g full-fat cream cheese 125ml (1/2 cup) biltong, finely chopped 15ml (1 tbsp) paprika

10ml (2 tsp) chilli flakes

Salt and pepper, to taste

125ml (1/2 cup) flour

2 eggs, beaten

125ml (1/2 cup) panko bread crumbs For the Dip

1 ripe avocado

80ml (1/3 cup) sour cream

Zest and juice of 1 lemon

Salt and pepper

DIRECTIONS For the balls

Combine the cream cheese, biltong, paprika, and chilli flakes in a mixing bowl. Season to taste.

Use the cream cheese mixture to form the biltong balls (make them slightly smaller than a golf ball).

Place the flour, egg and bread crumbs in separate bowls, in this order, to make dusting a little simpler.

Lightly dust each biltong ball with flour, then cover with egg, before dusting with the panko bread crumbs.

Heat oil in a frying pan, then fry the crumbed biltong balls until golden brown. Drain on a kitchen towel. Remember to always season food coming out of the fryer.

For the dip

Place all ingredients into a food processor and blend until smooth. Alternatively, simply whisk the ingredients in a bowl. Season to taste.