4 ½ cups water 1 tsp salt 2 Tbs butter 1 ½ cups mealie meal ½ cup grated parmesan cheese 1 cup grated mature cheddar 200g mozzarella, cut into cubes 1 cup cake flour 2 eggs, beaten 2 cups breadcrumbs Oil for frying   For the smoor: 2 Tbs olive oil 1 onion, chopped 1 Tbs chopped fresh thyme 1 tsp paprika (optional) 1 tin tinned Italian Whole cherry tomatoes 2 Tbs sugar Handful chopped parsley Salt and pepper   Place the water, salt and butter into a pot, then bring to the boil. Sprinkle in the mealie meal, while stirring with a wooden spoon, then turn heat down to low. Cook the pap with a lid on for about 25 minutes, stirring every five minutes. While the pap cooks, make the smoor, heat oil and sauté onions until soft. Add the thyme, paprika, tomatoes and sugar, then press the tomatoes to break them up. Simmer gently until the sauce is thickened then stir in the parsley and season to taste. Mix the parmesan cheese and cheddar into the coked pap, then spread onto a baking tray to cool. Once cool, take spoonfuls of the pap and form into a flat circle onto your hand. Place a cube of mozzarella into the middle, then form into a ball. Dip the croquettes into the flour, then the egg then finally into the breadcrumbs. Deep fry until golden brown. Drain on kitchen paper to remove excess oil, then serve immediately with tomato smoor.