Local is lekker when you are chomping on our meaty a-maize-balls while entertaining this weekends.
100g beef mince
4 tbsp finely chopped coriander
Salt and pepper
75g ham, cut into small cubes
1⅓ cups grated cheddar
1 cup maize meal, cooked to form a smooth, stiff pap
Vegetable oil, to deep-fry
1½ cups breadcrumbs
1 cup flour
3 tbsp chutney
¼ cup mayonnaise
½ cup tomato sauce
1. Preheat oven to 180°C.
2. In a bowl, combine the beef, coriander and one egg, and season. Roll into small balls and place on a greased baking tray. Bake in the oven for 15 minutes or until cooked through. Set aside to cool.
3. In a separate bowl, mix the ham and cheese, and season. Roll into small balls and set aside.
4. Coat your hands in oil (to prevent the food sticking to them) and flatten a tablespoon of pap into your palm. Place a meat or ham ball in the centre and then shape the pap to encase the filling. Repeat. Place on an oiled plate. Refrigerate for half an hour.
5. Whisk the remaining two eggs in a small bowl. Put the breadcrumbs and flour into separate bowls. Coat each ball in flour, then egg and then breadcrumbs.
6. Heat the oil in a pot over high heat and deep-fry the balls for one minute, until golden. Drain on paper towel.
7. In a small bowl, mix the chutney and mayonnaise together. Season.
8. Serve the maize-meal balls with the chutney-mayonnaise and tomato sauces for dipping
They are sweet, buttery, packed with flavour, and will go like, well, hotcakes.