Crispy pap fingers recipe

Crispy pap fingers recipe


  • 250ml (1 cup) vegetable stock
  • 125ml (½ cup) cream
  • 50g cream cheese
  • 250ml (1 cup) ACE PLUS FIBRE
  • 10ml (2 teaspoons) chopped fresh thyme
  • 120g (1 cup) Golden Cloud cake wheat flour
  • 2 eggs, lightly beaten
  • 360g (3 cups) breadcrumbs
  • Sunflower oil, for shallow frying
  • Extra fresh thyme leaves, to serve


  1. Grease a 3cm-deep, 18cm x 28cm baking sheet. Line base and sides with baking paper.
  2. Place stock, cream and cheese in a medium saucepan over medium heat. Bring to the boil. Reduce heat to low. Gradually whisk in ACE PLUS FIBRE. Whisk for 3 to 5 minutes or until thickened. Stir in thyme.
  3. Working quickly, pour hot polenta mixture into prepared pan. Smooth the top. Refrigerate for 2 hours or until firm.
  4. Cut set porridge into 18 fingers. Place flour, egg and breadcrumbs in separate shallow dishes. Coat fingers in flour, shaking off excess. Dip in egg. Coat in breadcrumbs.
  5. Transfer to a large baking tray lined with baking paper. Cover with plastic wrap. Refrigerate for 20 minutes or until firm.
  6. Heat oil in a deep, heavy-based frying pan over medium-high heat. Cook, in batches, for 2 to 3 minutes each side or until golden and crisp.
  7. Transfer to a plate lined with paper towel to drain. Season with salt and pepper. Serve with a tomato and onion sauce or chakalaka.


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