FRIED RICE BALLS WITH ZUCCHINI AND A HOT PLUM SAUCE

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Second instalment of what I cooked for the Swedish Cyber Chef (it’s the Swedish version of the Paper Chef that I started in April), yesterday I posted the first part of the little menu that I entered. The four ingredients were zucchini, eggs, plums and something from the bottom layer of the food pyramid: pasta, rice, quinoa, flour, oats and so on. So for the main course I made fried rice balls with zucchini and a hot plum sauce, very simple.

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FRIED RICE BALLS WITH ZUCCHINI AND A HOT PLUM SAUCE
2 servings

Plum sauce:
150 g / 5.3 oz plums
1 small pinch of ground chili pepper
2 tbsp water
1-2 tbsp sugar or honey, it depends on how sweet the plums are

Rice balls:
300 ml / 1.3 cups cooked rice
1 egg
2 small and firm zucchini
1 clove of garlic
1 tbsp chopped parsley
2-3 tbsp bread crumbs
very finely ground polenta flour (or use bread crumbs)
Salt
Olive oil

– Peel the plums and remove the kernels before you chop them. Then you cook them together with the rest of the ingredients until soft and ‘saucy’, stir all the time and mash with a fork if needed.
– Dice and sauté the zucchini with the garlic in some olive oil until golden.
– Put the rice in a bowl and mix it with the zucchini, egg, parsley, bread crumbs and salt. Mix it well.
– Form small balls with your hands and roll these in the polenta flour until covered.
– Fry the rice balls in abundant olive oil until golden and serve them with the plum sauce.

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L