Rice Balls

As far as I know, these are an invention of my own.  I first made them for a neighbour in Stokes Valley who was gluten allergic,

I like them. So do people to whom I have offered them.  They are a good way to make a party snack from leftover rice.

Ingredients:

  • Three cups cooked rice
  • two eggs
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder (or whole seed)
  • a handful of coriander leaves, chopped (or parsley) (omitted from this batch because I have none)
  • 1 teaspoon rendang mix
    (a bought mix which includes  ginger, galangal, turmeric  lemon grass, garlic, shallot, chillies and other spices.)
  • 1/2 teaspoon white pepper or
    • a finely chopped chilli, or
    • chilli powder to taste.
  • 1 teaspoon vegetable stock powder
  • 3 tablespoons rice flour
  • 1 tablespoon dried onion flakes
  • 1 tablespoon dried garlic

Method

mix ingredients, leave to stand at least 30 minutes, roll into balls and deep fry in peanut oil

There could be a hundred variations to these.  Just play with different spices.   I like them best with a sweet chilli dipping sauce.

rice balls rice balls rice balls Rice balls

Advertisements

About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in curry, Rice, sauce. Bookmark the permalink.

please comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s