Spicy Minced Meat and Rice Balls

Spicy Minced Meat and Rice Balls

Ingredients

• 1 cup Jasmine Rice (Rice used for Tuwon Shinkafa)
• 1 cup Minced Meat
• 1/2 cup  finely ground Groundnut( not as smooth as peanut butter)
• 1 1/2 teaspoons Suya Pepper( Yaji)
• 1/2 teaspoon Ginger powder
• 1/2 teaspoon dry Pepper
• 1 cooking spoon Vegetable oil
• 2 lobes of Garlic( crushed and chopped)
• 2 table spoons Onion( finely chopped)
• Seasoning to taste
• Salt to taste
• I Egg
• 1 cup Bread crumbs

Instructions

Making the Minced Meat

1. Season the meat with dry pepper, seasoning, salt and ginger powder
2. Heat the oil, fry the onion and garlic till soft but not brown
3. Add the minced meat and Yaji and continue cooking for about 5 minutes stirring through to separate the meat so it comes out in tiny balls not big lumps.
4. After 5 minutes cover the pot or pan and cook for another 8 minutes .
5. Taste and check for seasonings , set meat aside when cooked

Making the Rice

1. Wash and boil the rice with a little salt till very soft
2. Mash into a paste, almost like a swallow. When I did mine I was in such a hurry that I did not mash it sufficiently . The ball will hold together better when the mash is smother

Making the Balls

1. Kitchen tip:  this step has to be done quick whilst the rice is hot
2. Mix together the rice, minced meat and ground nut very well
3. Quickly mould the paste into balls. When the rice is cold it will not come together easily .
4. Beat the egg, and add a pinch of salt
5. Roll each ball gently in the egg, lift out and roll gently in bread crumbs
6. Allow the balls to rest for about 5 minutes before frying off
7. Heat Oil till very hot and fry the balls a few time till golden brown.
8. Drain off on kitchen tissue and serve with Chilli sauce or stew with some fried plantain
9. Enjoy the crunchiness of the balls on the outside and the savoury flavour of  meat and rice on the inside.

Content and Image from iqfoodplatter