Pap Balls filled with corned chakalaka meat

Makes 8

• Pap Balls
• 1 litre water
• Pinch of salt
• 250ml (2 cup) Super Maize Meal Magnifisan
• Filling
• 100g corned meat chakalaka flavoured
• 50g cheddar cheese, grated
• Coating
• 2 large eggs, lightly beaten
• 100g fresh breadcrumbs

1. To make the pap balls, bring the water and salt to a boil and slowly add the maize in a slow stream stirring with a fork to prevent any lumps from forming. Cover and leave to cook for 10 minutes. Stir with a wooden spoon and continue to cook for a further 10 minutes.
2. For the filling, mix the corned meat and cheddar well together. Take a handful of pap and form a ball. With your thumb, push to make a large hole big enough to fill with the corned meat mixture. Roll close and dip into the egg and then coat with the breadcrumbs. Refrigerate for 30 minutes.
3. Heat enough oil to deep fry the pap balls until golden and serve while still hot with sweet chllie sauce.