Maize cheese balls

Makes about 30

500 ml (2 cups) water 125 ml (½ cup) Iwiza maize meal 250 ml (1 cup) Snowflake self-raising flour 2 ml (¼ tsp) dry mustard 1 ml (pinch) ground peri-peri 1 extra-large egg, beaten 125 ml (½ cup) grated Cheddar cheese 15 ml (1 Tbsp) chopped fresh thyme or 5 ml (1 tsp) dried salt and freshly ground black pepper to taste cooking oil for frying

Bring the water to a boil in a medium, heavy-based saucepan. Add maize meal slowly and stir thoroughly. Whisk for a few minutes until smooth and lump-free. Simmer for about 12 minutes until cooked. Remove from heat and leave to cool slightly. Sift the flour, mustard and peri-peri together and add to the porridge. Mix well. Add the egg, cheese, thyme and seasoning. Heat oil in a small, heavy-based saucepan. Gently drop heaped teaspoonsful of the mixture into the hot oil. Turn constantly and deep-fry until light golden brown. Remove from oil and drain on paper towel.

Variation Add 1 onion, finely chopped or cooked meat, such as bacon or mince.

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