Chilli mince puffs

Makes about 25

250 ml (1 cup) water 3 ml (½ tsp) salt 125 ml (½ cup) Iwisa maize meal 15 ml (1 Tbsp) cooking oil 125 g lean beef mince 1 medium onion, finely chopped 5 ml (1 tsp) dried crushed chilli 5 ml (1 tsp) ground cumin 125 g baby marrows (about 3), coarsely grated salt and freshly ground black pepper to taste 60 ml (¼ cup) Snowflake cake flour, for coating 2 extra-large eggs, beaten 125 ml (½ cup) dried breadcrumbs cooking oil for deep-frying

Bring the water to a boil in a medium, heavy-based saucepan. Add salt and maize meal and stir thoroughly. Simmer for about 12 minutes until cooked. Stir occasionally. Heat oil in a large, heavy-based saucepan. Add mince and fry until it changes colour. Add onion and sauté for a few minutes until soft. Add spices and fry for 1 minute. Remove from heat and let cool slightly. Add baby marrows and seasoning. Add cooked maize meal, mix well and shape into teaspoon-size balls. Roll the balls into cake flour, then dip into beaten eggs and then roll into breadcrumbs. Heat the oil in a small, heavy-based saucepan. Gently drop the balls into the hot oil. Turn constantly and deep-fry until done and golden. Drain on paper towel. Serve warm.

Variation Add 15 ml (1 Tbsp) chopped fresh mixed herbs or 5 ml (1 tsp) dried.

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