Pap Cakes & Portabellinis
Diabetes is one of the most serious health challenges facing the country today. AND JUST AS IMPORTANTLY, DID YOU KNOW that the small daily choices you make can help manage or even prevent it. One of those surprisingly powerful choices? Mushrooms!
Ingredients
- 180g maize meal
- 750ml chicken stock
- 1 tbsp butter
- 4 spring onions thinly sliced
- 250g mini portabellini mushrooms quartered
- 1 tbsp butter
- 125ml cream cheese
- 3 tbsp tahini
- salt and pepper to taste
- 1-2 tbsp za'atar What is Zaatar made of? Za'atar Spice is a blend of savory dried herbs like: oregano; marjoram; thyme; cumin · coriander · sesame and sumac, what you can get at Woolies or any other supermarket.
Instructions
For The Pap Cakes
- Bring stock to a simmer in a large pot.
- Pour in the maize meal and whisk constantly until smooth.
- Simmer and stir for 10 minutes until cooked.
- Stir in the butter and spring onions.
- Season well to taste.
- Pour the maize meal into a dish or tray that is ± 1.5 - 2cm deep and smooth the surface.
- Cover with cling film and place in the fridge for ± 4 hours or overnight to set.
- Cut the firm maize meal into little rounds using a glass or cookie cutter.
- Place pap cakes into the hot pan in batches and cook until golden brown and crisp on both sides.
For Preparing and Cooking the Mushrooms
- Into the same pan add the sliced spring onions.Cook on high heat until beginning to char.Add in the sliced mushrooms and the butter.Sauté until the mushrooms are just tender.Season lightly.
For the Topping
- Whisk the cream cheese and tahini together and season with a pinch of salt. Spread a dollop of tahini cream cheese onto each pap cake. Top with a generous mound of mushrooms and spring onions.Sprinkle everything with a little za’atar and serve straight away.