Rawa Cheese Cutlets

Ingredients 

• 1 cup semolina
• 30 grams processed cheese
• 2 teaspoons butter
• 2 teaspoons refined flour
• 1 cup milk
• Salt to taste
• ¼ teaspoon dried mixed herbs
• Oil for shallow frying + for greasing

Spice mix

• 2 teaspoons black peppercorns, crushed
• 1½ teaspoons onion powder
• 1½ teaspoons garlic powder
• 1½ teaspoons piri piri powder
• 1½ teaspoons sea salt
• Mustard to serve
• Tomato ketchup to serve

Method

1. Heat a non-stick pan, add semolina and dry roast till fragrant. Transfer to a bowl and set aside to cool to room temperature.
2. Heat butter in another non-stick pan, add flour, mix and saute for a few seconds.
3. Add milk and whisk till well combined. Cook till the sauce thickens slightly.
4. Grate cheese and whisk. Add salt and mixed dried herbs and whisk. Add semolina, mix and cook till the mixture becomes thick and forms a dough. Take it off the heat.
5. Grease a burfi mould with oil, transfer the mixture into it spread it evenly and level the top. Keep the tray in the refrigerator till set.
6. To make the spice mix, put crushed black peppercorns, onion powder, garlic powder, piripiri powder and sea salt in a mortar and pound into fine powder.
7. Cut the set semolina mixture into equal cutlets.
8. Heat sufficient oil in a non-stick shallow pan, shallow fry the cutlets, turning sides, till golden brown and crisp on both sides. Drain on absorbent paper.
9. Sprinkle the spice mix and rub it on both sides till well coated.
10. Arrange them on a serving plate and serve hot with mayonnaise and tomato ketchup.