Name: Crispy basmati rice balls with tomato and herb sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Classic
Ingredients: 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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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

TOMATO AND HERB SAUCE:

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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Method:

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.