30 ml (2 tbsp) olive oil
30 ml (2 tbsp) butter
1 small onion, diced
1 cloves garlic, chopped
250 g minced beef
250 g minced pork
5 large fresh sweet basil leaves, chopped
30 m (2 tbsp) tomato paste
30 ml (2 tbsp) tomato sauce
5 ml (1 tsp) sugar
1/4 cup frozen or fresh peas
250 ml (1 cup) cooked Spekko Long Grain Parboiled Rice
250 (1 cup) grated Parmesan cheese, plus extra for garnish
½ cup flour
2 eggs, whisked
250 ml (1 cup) seasoned bread crumbs
500 ml (2 cups) sunflower oil
chopped basil and coriander
grated cheddar cheese
salt and pepper
1.In a large frying pan over medium heat add the oil and butter. Sauté the onions and the chopped garlic for 2 minutes. Add in the beef and pork and brown. Set aside.
2.Heat tomato paste, tomato sauce, water, sugar and basil until thickened. Add peas while still warm. Take off heat and set aside. Add the rice and salt and pepper to taste. Cool.
3.Take 2 tablespoons of the rice mixture and form a cup.
4.Place 1/2 teaspoon of the meat mixture to centre of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the flour, then the egg and then the seasoned bread crumbs. Cool in the fridge for about 30 minutes.
5.Heat the oil in a frying pan deep-fry the rice balls until lightly browned.
6.Serve garnished with some grated cheese, chilli sauce and chopped basil or coriander.