Biltong & Pap Croquettes
Combining two of our most iconic ingredients into one crispy, crave-worthy snack!
Ingredients:
- 2 cups cooked pap, cooled
- 100g biltong, finely chopped
- 1 small onion, finely chopped
- 1 clove garlic, minced
- ½ cup cheddar cheese, grated
- 1 egg, beaten
- 2 Tbsp fresh parsley or coriander, chopped
- Salt and pepper, to taste
- ½ cup flour
- 1 cup breadcrumbs
- 1 egg, beaten
- Oil, for frying
To serve:
- Tomato relish or chutney
How To Make Biltong & Pap Croquettes
- In a bowl, combine the cooked pap, chopped biltong, onion, garlic, cheese, beaten egg, and fresh herbs.
- Season with salt and pepper.
- Mix well until all ingredients are evenly incorporated.
- Take small handfuls of the mixture and shape into small cylinders or balls, about the size of a golf ball.
- Place them on a plate.
- Roll each croquette first in the flour, then dip in beaten egg, and finally coat evenly with breadcrumbs.
- Heat oil in a deep pan or frying pan over medium heat.
- Fry the croquettes in batches until golden brown and crispy on all sides, about 3-4 minutes.
- Avoid overcrowding the pan.
- Remove croquettes with a slotted spoon and drain on paper towels.
- Serve hot with dipping sauce