Crispy basmati rice balls with tomato and herb sauce

4 servings Prep: 10 mins, Cooking: 30 mins
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A tantalizing crispy bite with a gooey interior.

By Food24 August 26 2015
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Ingredients (17)

Rice balls:
2 rice — basmati
3 Tbs water — hot
8 mozzarella cheese — cubed
1 cup coconut flour
2 eggs — whisked
1 cup desiccated coconut
1 cup parmesan cheese — grated
1 tsp dried thyme
salt and freshly ground black pepper — to taste
oil — for frying
15 ml fresh chillies — 573
1/2 tsp garlic — cloves, crushed
6 tomatoes — ripe, blanched and finely chopped
1 tsp tomato paste
1 Tbs sugar
1 Tbs dried oregano
1 Tbs dried basil
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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.

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