Rating
For 4 people:
350 g long grain rice
2 TBSP curry powder
100 g Parmesan cheese (freshly grated)
4 egg yolks
100 g prunes
100 g minced pork
1 TBSP oil
100 g original Aachener Pflümli Plum Puree
¼ TSP Sambal ulek chilli sauce
1 red chilli pepper
150 g Ricotta cheese
Salt, pepper
1 TSP honey
4 egg whites
100 g bread crumbs
Oil for frying
Method:
- Cook rice in boiling salted water for about 15 minutes, pour off water, run cold water over the rice and leave to drain well. Place in a bowl with the curry powder, Parmesan and egg white and mix well, cover and leave in a cool place. Finely chop half of the prunes. Mash the mince with a fork, or with your hand, and sauté in a frying pan with 1 tablespoon oil, add the prunes and continue frying for a short time, then leave to cool. Season with 50 g original Aachener Pflümli plum puree and Sambal ulek chilli sauce and mix well.
- For the dip: Finely chop the remaining prunes and mix with the rest of the original Aachener Pflümli Plum Puree. Remove seeds from chilli, finely chop and add to the mixture. Mix Ricotta with salt, pepper and honey. Place both mixtures separately in a cool place until serving time.
- Lightly beat the egg whites in one bowl, and put the bread crumbs in another bowl. Divide curried rice and pork mince mixture into 16 separate portions. Press each portion of rice flat in the palm of your hand, place a portion of mince in the middle, and then roll into a firm ball. Dip each rice and mince ball first into the egg white and then into the bread crumbs. Repeat this procedure to make all 16 rice and mince balls. Then fry half of the balls in oil at 170 °C for 3-4 minutes until golden brown and leave to drain on kitchen paper. Repeat for the remaining balls. Gently blend the Ricotta and chilli plum mixtures and serve with the rice balls immediately.
Preparation time:
70 minutes plus cooling time
