Crispy Basmati Rice Balls with Tomato and Herb Sauce
It is an ideal snack for lunchboxes (or pre-dinner) that is super easy to make and tastes amazing. I decided to dip my basmati rice balls in a coconut and parmesan crumb.
Crispy Basmati Rice Balls with Tomato and Herb Sauce It is an ideal snack for lunchboxes (or pre-dinner) that is super easy to make and tastes amazing. I decided to dip my basmati rice balls in a coconut and parmesan crumb. |
| Servings | Prep Time |
| 4servings | 10min |
| Cook Time |
| 30min |
|
|
Ingredients
Rice Balls
- 2cups leftover basmati rice
- 3tablespoons hot water
- 8small cubes of mozzarella cheese
- 1cup coconut flour
- 2large eggswhisked
- 1cup desiccated coconut
- 1cup grated parmesan
- 1teaspoon dried thyme
- salt and black pepperto season
- cooking oilto fry
Tomato and Herb Dipping Sauce
- 15ml olive oil
- 1/2teaspoon crushed garlic
- 6 ripe tomatoesblanched, peeled and chopped
- 1teaspoon tomato puree
- 1tablespoons sugar
- 1tablespoon dried oregano
- 1teaspoon dried sweet basil
Instructions
- 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.
- Combine the desiccated coconut, parmesan and thyme in a mixing bowl.
- Dip the basmati rice balls into coconut flour, then egg.
- Dip it into the coconut and parmesan crumb mixture next to cover all over.
- 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.