Crispy basmati rice balls with tomato and herb sauce
|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||dried oregano|
|1 Tbs||dried basil|
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.