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Biltong Pap Croquettes with Atchar Mayo
Crispy South African biltong pap croquettes made with cheese, red onion and fresh herbs, served with a creamy, tangy atchar mayo. The perfect Heritage Day snack or braai side.
Ingredients
For the Pap:
- 1 cup maize meal
- 2½ cups water
- Salt to taste
For the Croquettes:
- ½ cup finely chopped biltong
- ¼ cup red onion finely diced
- ¼ cup fresh coriander and parsley finely chopped
- ½ cup grated cheese
- 2 eggs beaten
- 1 cup breadcrumbs Panko is best for crunch
- Oil for frying
For the Atchar Mayo:
- 2 tablespoons atchar
- ½ cup mayonnaise
Instructions
Cook the Stiff Pap
- Add 2½ cups of water and salt to a medium saucepan. Bring the water to a full boil over medium-high heat.
- Gradually sprinkle the maize meal into the boiling water while stirring continuously with a wooden spoon or whisk. Add it slowly rather than all at once to prevent lumps.
- Once all the maize meal has been incorporated, reduce the heat to low. The mixture will become thick as it cooks.
- Cover the saucepan with a lid and allow the pap to cook gently for 15 to 20 minutes.
- The pap needs to be very thick and stiff for this recipe. When you drag a spoon through it, the pap should hold its shape rather than immediately spreading back together. It should be firm enough to eventually scoop and shape with your hands. It will get stiffer as it cools.
- If the pap is still soft or wet after 15 to 20 minutes, add more maize meal (2tbsp at a time) and stir regularly until the pap is thick and firm.
- Remove the pap from the heat and transfer it to a large bowl or tray. Spread it out slightly to help it cool. Allow it to cool completely before adding the remaining ingredients.
Add the Biltong and Flavourings
- Once the pap is completely cool, add the finely chopped biltong, diced red onion, chopped coriander and parsley, and grated cheese.
- Mix everything together thoroughly until the ingredients are evenly distributed throughout the pap.
Shape the Croquettes
- Using your hands, scoop out portions of the mixture and shape them into small croquettes or balls. Aim for roughly 12 evenly sized pieces.
- If the mixture is sticking to your hands, lightly dampen your hands with water before shaping.
Coat the Croquettes
- Place the beaten eggs in one shallow bowl and the breadcrumbs or crushed cornflakes in another.
- Dip each croquette into the beaten egg, turning it so that it is completely coated.
- Transfer it to the breadcrumbs or crushed cornflakes and roll gently until completely covered. Press the coating lightly onto the croquette so it adheres well.
Fry Until Golden and Crispy
- Heat a layer of oil in a frying pan over medium heat. The oil should be hot enough that the croquettes begin to sizzle as soon as they are added.
- Fry the croquettes in batches, turning them gently so that all sides become evenly golden brown and crisp.
- Once golden and crispy, remove the croquettes from the oil and place them on a paper towel-lined plate to absorb any excess oil.
Make the Atchar Mayo
- Add the vegetable atchar and mayonnaise to a small blender or food processor.
- Blend until smooth and creamy. Alternatively, finely chop the atchar and stir it through the mayonnaise if you prefer a more textured dipping sauce.
- Serve and Enjoy
Notes
The pap must be stiff. Soft pap will make the croquette mixture difficult to shape and more likely to fall apart.
Cool the pap completely before adding the biltong, herbs, onion and cheese. This helps keep the mixture firm and easier to shape.
For extra crunch, use crushed cornflakes instead of breadcrumbs.
Do not overcrowd the frying pan. Frying too many croquettes at once can lower the oil temperature and prevent them from becoming properly crisp.
Serve immediately while warm and crispy.
