Spiced Basmati & Smoked Quinoa Rice Balls with Apple Ketchup
Stuffed with a gooey mozzarella middle and dusted with a crunchy polenta coating, this recipe forces you to up the standards with your snacks. So be a bit more daring and try this different approach to rice balls. Recipe by Anna Hansen courtesy of Great British Chefs.
- 31 - 60 Minutes
- Medium
- Serves 5
Method
Ingredients
Ingredients
For the rice balls
- 250g of Tilda Blends Basmati and Smoked Quinoa
- 3 tbsp of coconut oil
- 1 white onion, medium, finely diced
- 2 garlic cloves, minced
- 40g of ginger, minced
- 2 tsp baharat powder
- 4 tsp ground fenugreek
- 4 tsp sweet smoked paprika
- 600ml of vegetable stock
- 150g of mozzarella cheese, firm, diced into 1cm cubes
- 100g of polenta
- Oil, for deep-frying
For the apple and ajwain ketchup
- 350g of Granny Smith apple, peeled, cored and finely sliced
- 150g of caster sugar
- 150ml of cider vinegar
- 1 tsp ajwain seeds
- 10ml of lemon juice
Equipment needed
- Blender
- Deep-fryer
How to make Spiced Basmati & Smoked Quinoa Rice Balls with Apple Ketchup
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To make the ketchup, place the apples, sugar, ajwain seeds and vinegar in a saucepan and set over a medium heat. Bring to the boil and cook the apples until they are very soft.
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Drain the apples, reserving the liquid in the pan. Place the apple mixture into a blender and blitz until smooth. Add the lemon juice and enough of the reserved cooking liquid to reach a thick ketchup-like consistency. Store any extra ketchup in an airtight container in the fridge for a week or so.
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To make the rice balls, melt the coconut oil in a saucepan. Add the onion, garlic and ginger and cook for 4 minutes, then add the spices.
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Continue to cook until the onion softens completely. Add the rice and quinoa, mixing well, then add the stock. Bring to the boil, stir, and reduce the heat. Cover with a lid and cook gently until the rice is tender and the liquid has evaporated. Remove from the heat, spread out on a tray and place in the fridge to cool for at least 1 hour.
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Preheat a deep-fryer or deep pan full of oil to 180°C.
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Shape the rice mixture into 30g balls and push a piece of mozzarella into the middle of each one, making sure it is completely covered in rice. Dust the balls in polenta and deep-fry until golden and crisp.
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Serve immediately with the apple ketchup.
