METHOD

1. Frikkadels:
2. Mix together the pilchards, egg, oats, garlic flakes, braai spice, Worcestershire sauce, chutney and seasoning until well combined.
3. Form into 12 balls (frikkadels) and fry in batches in a little vegetable oil. Drain on paper towel and keep warm.
4. Sous:
5. In a saucepan, add the tomato and onion mix, stock and chutney. Stir in the brown onion paste and slowly bring to the boil, stirring to prevent lumps and catching on the bottom of the saucepan. Simmer for 5 – 10 minutes to thicken.
6. Pap:
7. Add the water, butter and salt to a pot and bring to the boil.
8. Slowly add the maize meal to the water while stirring with a wooden spoon.
9. When all is combined and lump free, turn off the heat and cover the pot with a lid. Allow the maize meal to steam in the pot. Don’t worry if a little sticks to the bottom of the pot – this usually happens – just make sure it doesn’t burn. Remove from heat if it does start to burn.
10. Spoon a large spoonful of pap onto four serving plates and top with three frikkadels each and a ladle of sous.