Salami and ham balls

YOU
36 servings Prep: 25 mins, Cooking: 20 mins
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Pork

By Food24 November 03 2009
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Ingredients (11)

20.00 ml fresh chillies — 573
205.00 ml rice — short grain
1.00 onion — small, chopped
1.00 bay leaves
2.00 garlic — cloves, crushed
375.00 ml stock — chicken
80.00 g salami — chopped
80.00 g ham — smoked, chopped
5.00 ml wholegrain mustard
1.00 eggs — lightly whisked
150.00 ml oil — for deep frying
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Method:

Heat the olive oil in a saucepan, add the
rice and stir until the grains are coated
with the oil.
Add the onion, bay leaf, garlic and stock, stir well, cover and simmer for 10 minutes over low heat.
Remove from the heat and leave to stand for another 10 minutes or until all the liquid has been absorbed.
Leave to cool.
Blitz the salami and ham in a food processor until fine and add to the rice mixture.
Add the mustard and egg and mix well.
Wet your hands and
shape the mixture into small balls, cover
and chill for at least 20 minutes.
Heat the oil in a small saucepan and fry the balls four at a time in the hot oil until golden brown.
Drain on paper towels and serve immediately.



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