Recipe for Crispy Basmati Balls with a homemade dipping sauce – a lovely snack for lunchboxes or parties


Rice Balls:
2 cups leftover basmati rice
3 tablespoons hot water
8 small cubes of mozzarella cheese
1 cup coconut flour
2 large eggs whisked
1 cup desiccated coconut
1 cup grated parmesan
1 teaspoon dried thyme
salt and black pepper to season
cooking oil to fry

Tomato and Herb Dipping Sauce:
15 ml olive oil
1/2 teaspoon crushed garlic
6 ripe tomatoes blanched, peeled and chopped
1 teaspoon tomato puree
1 tablespoons sugar
1 tablespoon dried oregano
1 teaspoon dried sweet basil

How to
Add the hot water to the leftover basmati rice and give it a good mix.

Take a cube of cheese and press the basmati rice into a ball with the cube of cheese in the center.

Press it into a small ball by squeezing out the water – this makes it easier to stick together. Use a bowl of cold water to wet your hands while doing this.

Combine the desiccated coconut, parmesan and thyme in a mixing bowl.

Dip the basmati rice balls into coconut flour, then egg.

Dip it into the coconut and parmesan crumb mixture next to cover all over.

Heat the oil in a pot and fry the rice balls until golden brown. Transfer to kitchen paper as you go along.

For the sauce; in a saucepan, heat the olive oil and saute the garlic.

Add the tomatoes, paste, sugar and herbs and simmer for 15 minutes.

Transfer to a food processor (or use a stick blender) and blend. Add salt and black pepper to taste.

Serve crispy rice balls with tomato and herb sauce.


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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.