Thai rice balls with ginger recipe

  • Makes 15 rice balls
  • 30 mins to prepare and 10 mins to cook
  • 151 calories / serving
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097431 Thai Rice Balls with  Herbs and Ginger HERO

Stir fry the vegetables of your choice. In a large bowl mix together the rice and stir fried vegetables. Add the coriander, grated ginger, fish sauce, soy sauce, crushed garlic, red chillies, lime zest, lime juice. Season with pepper.

Add enough beaten egg to bind the mixture together. Take small amount of the mixture and roll into golf ball sizes. Roll in sesame seeds. Deep fry until golden and crispy.

Serve with a sweet chilli sauce or sweet chutney.

  • Ingredients

  • 580g cooked rice
  • 300g chopped leeks
  • 150g chopped spring onions
  • 150g Pak choi
  • bunch of coriander shredded
  • 1 inch fresh ginger grated
  • ½tbsp fish sauce
  • 3tbsp light soy sauce
  • 2 cloves garlic crushed
  • 2 red chillies finely chopped
  • zest of a lime
  • juice of ½ lime
  • fresh ground pepper
  • 1–2 eggs beaten
  • 1 packet of sesame seeds for coating
  • oil for deep drying
  • Energy 625kj 151kcal 8%
  • Fat 10g 14%
  • Saturates 1g 7%
  • Sugars 1g 1%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 11.8g Protein 3.8g Fibre 2.1g


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