RCI-SN.002.0255.001
Rice and Offal Balls
Rice and Offal Balls from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- (1 lb) minced cooked liver500 goffal or leftover meat
- onion1 unitfinely chopped
- (½ lb) boiled rice250 g
- 1 unit
- (1 teaspoon) garlic powder or 3 cloves garlic5 gfinely chopped
- (1 teaspoon) garlic salt5 g
- (5 g) freshly ground white pepper1 teaspoon
- wholemeal breadcrumbs1 unit
- eggs2 unitbeaten with 15 ml (1 tablespoon) milk
- (8 oz) vegetable oil for deep-frying250 ml
Method
1
Clean and rinse the offal thoroughly under cold running water, then place it in a large pot, cover with salted water, and boil for 45-60 minutes until fully cooked and tender.
60 minutes
2
While the offal is cooking, rinse the rice and cook it in a separate pot of salted boiling water until just tender, then drain and set aside to cool slightly.
20 minutes
3
Remove the cooked offal from the pot, allow it to cool enough to handle, then finely chop or mince it into small, uniform pieces.
10 minutes
4
Finely dice the onion and sauté it in a lightly oiled pan over medium heat until softened and translucent, about 5 minutes.
5 minutes
5
In a large mixing bowl, combine the cooked rice, minced offal, sautéed onion, and season generously with salt and pepper to taste.
5 minutes
6
Beat the eggs and add them to the mixture, stirring well until all ingredients are evenly combined and the mixture holds together when pressed.
3 minutes
7
Using damp hands, scoop portions of the mixture and firmly shape them into compact, golf ball-sized balls, pressing each one firmly so it holds its shape.
10 minutes
8
Place the balls on a greased baking tray and bake in a preheated oven at 180°C (350°F) for 20-25 minutes until golden brown and firm on the outside.
25 minutes