Fried Rice Balls – Hein van Tonder

heinstirred.comHein van Tonder’s Fried Rice Balls

Hein says, “Spring has definitely arrived in Cape Town (although this morning winter is certainly back) but this recipe is comfort food at its best. And such a great way to use up any left-over bolognaise sauce you might have. You could replace the meat sauce with leftover bobotie, ham, fried bacon or even a thick homemade tomato sauce. This recipe was first published in Sunday Times Food Weekly.”

Fried Risotto Balls

Serves: 16

Ingredients
large knob of butter
250g risotto (Arborio) rice
800ml warm chicken of vegetable stock
1 tsp turmeric
½ tsp salt
50g grated parmesan cheese
50g grated mature cheddar cheese
½ cup leftover savoury mince
70g plain flour
2 eggs, beaten
150g fresh breadcrumbs

Oil for deep frying

Instructions
Melt the butter in a large heavy-based saucepan and add the rice
Stir for a minute until the rice is coated with the butter
Add the turmeric, salt and about 200ml of the stock and keep stirring until the stock is absorbed
Add the rest of the stock and cook while stirring occasionally until the rice is cooked al dente and the stock is absorbed
Mix in the grated parmesan and cheddar cheese
Remove from the heat and let the rice cool down (easiest to make the rice the day before and place in the fridge overnight)
Roll balls with the rice about the size of golf balls
Using your pinkie finger to make a hole in the ball and stuff the hole with some of the savoury mince
Take more rice and plug the hole and re-roll the mixture into a ball
Repeat until all the rice has been used
Heat some oil in a saucepan, deep enough to cover the ball with oil
Place the flour, eggs and breadcrumbs each into separate plates
Once the oil is 170 degrees C (a small piece of bread immediately sizzles when placed in the oil), dip each ball into the flour, then eggs and then cover well with the breadcrumbs
Fry in batches until golden brown and remove from the oil to drain on wax paper
Keep the cooked balls warm while frying the rest of the balls
Serve warm with some lemon wedges

Michael wine recommendation – CLICK HERE

Monis Pale Dry copy

Hein by Francois PistoriusHein van Tonder of heinstirred.com
photo by Francois Pistorius

For as long as memory serves, I have references and recollections that involve food.

This passion has brought me to create and develop Heinstirred. As a South African food writer and photographer based in Cape Town I’m at my happiest in the kitchen, behind the camera or better still, both.

My work has been featured on food24.com, food52.com, Huffington Post Taste, Buzzfeed, The Kitchen, brit.co and feedfeed.info. I have also contributed to the Sunday Times Food Weekly and contributed to the first issue of Market Day.

Ever evolving as a food lover, my favourite past time is travelling to eat with itineraries built around flavours, meals and restaurants. My latest eating trip was to Beirut, allowing me to discover a cuisine that easily rivals my love for all things Italian.

A new interest is the photography of events that have a distinct food focus, this in collaboration with well known photographer Francois Pistorius. We aim to tell another side of the story by capturing a behind the scenes and candid look at the preparation, presentation and enjoyment of food.

This blog is as much a personal food and photography journey as it is a current reflection of my portfolio of work. Get in touch with me regarding recipe development, brand content, food photography, styling, lifestyle photography and writing.

I work with a Nikon D750 to best capture the images and flavours. All photographs and recipes are available for purchase.

Visit Hein on his lovely website – CLICK HERE

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