Ingredients
Method
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.
Enjoy!