RICE AND OFFAL BALLS

 

I realise there are some people who can’t face the thought of eating any kind of offal, so it is just as permissible to use up offcuts of meat in this recipe. Personally I think liver and the like is delicious and this particular dish is not only tasty, nutritious and inexpensive, but also a very efficient means of dressing mutton up as lamb - if you will pardon the pun!

 

500 g (1 lb) minced cooked liver, offal or leftover meat

1 onion, finely chopped

250 g ( lb) boiled rice

1 egg

5 g (1 teaspoon) garlic powder or 3 cloves garlic, finely chopped

5 g (1 teaspoon) garlic salt

1 teaspoon (5 g) freshly ground white pepper

wholemeal breadcrumbs

2 eggs, beaten with 15 ml (1 tablespoon) milk

250 ml (8 oz) vegetable oil for deep-frying

 

In a bowl, combine the meat, onion, rice, egg, garlic powder or chopped garlic, garlic salt and pepper. Mix well to form a firm dough.

Form into small balls (the size of table tennis balls). Roll each ball in the breadcrumbs and then the egg and milk mix. Heat the oil in a frying pan and, when hot, fry the balls until cooked inside and golden on the outside (check the first one cooked). Drain and serve with fresh greens as a snack.

 

Serves 4.

 

country : Ivory Coast

course : snack

 

source : A Taste of Africa  : With over 100 traditional African recipes adapted for the modern cook / Dorinda Hafner