Crispy basmati rice balls with tomato and herb sauce

Recipe from: 26 August 2015
recipe, rice, fry

Ingredients 19
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • RICE BALLS:
  • 2
    cups leftover basmati rice
  • 3
    Tbs
    hot water
  • 8
    small cubes of cheese – mozzarella or cheddar
  • 1
    cup
    coconut flour
  • 2
    eggs, whisked
  • 1
    cup
    desiccated coconut
  • 1
    cup
    grated parmesan
  • 1
    tsp
    dried thyme
  • salt and black pepper to season
  • oil for frying
  • TOMATO AND HERB SAUCE:
  • 15
    ml
    olive oil
  • 1/2
    tsp
    crushed garlic
  • 6
    ripe tomatoes – blanched and finely chopped
  • 1
    tsp
    tomato paste
  • 1
    Tbs
    sugar
  • 1
    Tbs
    dried oregano
  • 1
    Tbs
    dried basil
 

Method

00:10
 

Add the hot water to the leftover basmati rice and give it a good mix. Take a cube of cheese and press the basmati rice into a ball with the cube of cheese in the center. Press it into a small ball by squeezing out the water – this makes it easier to stick together. Use a bowl of cold water to wet your hands while doing this.

Dip the basmati rice balls into coconut flour, then egg. Dip it into the coconut and parmesan crumb mixture next.

Heat the oil in a pot and fry the rice balls until golden brown. Transfer to kitchen paper as you go along.

For the sauce; in a saucepan, heat the olive oil and saute the garlic.

Add the tomatoes, paste, sugar and herbs and simmer for 15 minutes. Transfer to a food processor (or use a stick blender) and blend. Add salt and black pepper to taste.

Serve crispy rice balls with tomato and herb sauce. Makes 8.

 

Read more on: fry  |  recipe  |  rice
 

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