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Salami and ham balls

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 11
Servings 36
Time 25


  • 20
    olive oil
  • 205
    short-grained rice
  • 1
    small onion, finely chopped
  • 1
    bay leaf
  • 2
    garlic cloves, crushed
  • 375
    chicken stock
  • 80
    salami, chopped
  • 80
    smoked ham, chopped
  • 5
    whole-grain mustard
  • 1
    egg, lightly whisked
  • 150
    oil for deep-frying


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.

Read more on: pork  |  shallow-fry

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