Glutinous rice balls with beef and potato, spiced with cumin and turmeric (low FODMAP, Gluten Free)
Sydney is rainy this weekend – reportedly a month’s worth of rain over the next few days. We are stuck in the house. My husband is busy assembling some ikea cabinets for the playroom; my little boy is busy on his ipad; and I cook in the kitchen.
Supermarket shopping does not sound like an attractive option – so I went to the freezer and the dry good pantry. There was plenty of beef mince in the freezer which I could cook something with, together with some glutinous rice… something soft, warm and tasty would be nice.
Recipe is as follow:
(Serves 2 as a low FODMAP recipe; makes about 8 balls)
Ingredients
- 150g beef mince
- 50g potato, finely diced, cooked in microwave for 2 minutes, drain off any liquid if required
- 1/2 cup glutinous rice, soaked in hot water for at lease 30 minutes or overnight, drain off any liquid
- 15g coriander, chopped
- 1 small chili, chopped (optional)
- 1 tsp cumin
- 1 tsp turmeric
- 1 tbs corn flour
- 2 tsp oyster sauce (skip for a gluten free option)
- salt and black pepper to taste
- cooking oil (I use olive oil)
Method
In a large bowl, mix all ingredients other than the cooking oil. Roll the mixture into 8 balls. The mixture is quite soft – so we will need to give them a good squeeze.
Steam the rice balls in a steamer for 30 minutes; line the balls with baking paper to prevent sticking; Cool the rice balls briefly.
In a frying pan, bring generous amount of cooking oil to medium heat; pan fry the rice balls until slightly brown and aromatic.
Serve warm.
