Rice and Offal Balls |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cups cold water | 1 cup (1/2 pound/250g) long-grain white rice | 1 pound (500g) cooked liver or other variety meats or meat, minced |
| 1 yellow or red onion, minced | 1 egg | 1 teaspoon garlic powder, or 3 cloves garlic, minced |
| 1 teaspoon garlic salt | 1 teaspoon freshly ground white pepper | 2 cups whole-wheat bread crumbs |
| 2 eggs, beaten with 1 tablespoon milk | 1 cup vegetable oil, for deep-frying | |
| 1 | In a pan, bring the water to a boil. Add the rice and stir. Cook over low heat, covered, for 15 to 20 minutes, or until the water is absorbed. Let stand, covered, for 5 minutes, then remove the lid. Once the rice has cooled, combine in a large bowl with the meat, onin, egg, garlic powder, garlic salt, and pepper. Mix well. |
| 2 | Form into small balls (the size of Ping-Pong balls). Roll each ball in the bread crumbs and then the egg-and-milk mixture. |
| 3 | Heat the oil in a small skillet and, when it is hot, fry the balls until they are cooked inside and golden on the outside (check the first one cooked). Drain and serve. |