Rice and Offal Balls

Ingredients

• 500 g (1 lb) minced cooked liver, offal or leftover meat
• 1 onion, finely chopped
• 250 g (½ lb) boiled rice
• 1 egg
• 5 g (1 teaspoon) garlic powder or 3 cloves garlic, finely chopped
• 5 g (1 teaspoon) garlic salt
• 1 teaspoon (5 g) freshly ground white pepper
• wholemeal breadcrumbs
• 2 eggs, beaten with 15 ml (1 tablespoon) milk
• 250 ml (8 oz) vegetable oil for deep-frying

Procedures

1. In a bowl, combine the meat, onion, rice, egg, garlic powder or chopped garlic, garlic salt and pepper.
2. Mix well to form a firm dough.
3. Form into small balls (the size of table tennis balls).
4. Roll each ball in the breadcrumbs and then the egg and milk mix.
5. Heat the oil in a frying pan and, when hot, fry the balls until cooked inside and golden on the outside (check the first one cooked).
6. Drain and serve with fresh greens as a snack.