Products Used In This Recipe

Speckled Bean in Brine

Fried Mielie Meal and Bean Balls with Cheese Sauce

Prep 30 min

Cook 60 min

Serves 4

3 cups Ace Mielie Meal

1 tsp Salt

3 ½ cups Water

3 tbsp Benny Chicken Stock Powder

1 tin KOO Sugar Beans, drained and rinsed

1 tbsp dried Mixed Herbs

1-2 Eggs

1 cup Breadcrumbs

2 tbsp Golden Cloud Flour

2 tbsp Butter

2 cups Maas

80g Cheddar Cheese, grated

1 tsp Colman’s Dijon Mustard

1/2 tsp Paprika

Make the pap by bringing 2 cups of water to the boil with stock and salt.
Add 1 ½ cups of water to the mielie meal and stir separately.
Then add the mielie meal to the stock, stirring constantly to make sure there are no lumps.
Keep stirring until it is thick and cooked for about 20 minutes.
Make the pap by bringing the 2 cups of water to the boil with stock and salt.
Stir together the 1 ½ cups water with the mielie meal and then add this to the pap, stirring all the time to make sure there are no lumps.
Keep stirring the pap until it is thick and cooked for about 20 minutes.
Finally stir in the sugar beans and leave to cool.
While it cools, make the cheese sauce by melting the butter and then adding the flour, stirring to combine well.
Whisk in the milk and stir out any lumps and keep stirring until the sauce thickens to coat the back of a spoon.
Stir in the grated cheese until it is melted and the sauce is thick and cheesy.
Lastly add the mustard.
Preheat a pot of oil to 160-180C.
Once the pap is cool, roll the pap and beans mixture into golf ball sized balls.
Whisk the eggs and place the bread crumbs in a shallow dish.
Coat the pap balls in the egg and roll them into the breadcrumbs before deep frying them until golden brown.
Drain on a paper towel to remove excess oil.
Serve with cheese sauce sprinkled with paprika.

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