Chicken sausage stuffed rice balls - Celeb Feasts

19 March


Recipe courtesy of Zola Nene.


For the filling:

2 Tablespoons Olive oil

1 Onion (Chopped)

1 Tablespoon Fennel seeds

500 Grams Chicken mince

1 Tablespoon Tomato paste

1 Tin Chopped tomatoes

2 Teaspoons Huletts white sugar

Salt and pepper

For the rice:

2 Tablespoons Olive oil

1 Tablespoons Butter

1 Onion (Finely chopped)

1 Garlic cloves (Chopped)

1 cup Spekko Saman White

125 ml Nederburg Reserve Chardonnay

1 Litre Hot vegetable stock

1/2 cup Parmesan (Grated)

125 Grams Lancewood mascarpone

To coat:

2 Cups Flour

4 Eggs (Beaten)

3 Cups Panko breadcrumbs


Melt butter and olive oil, then add the onion and sauté until translucent. 

Add garlic and rice and stir over high heat for one minute to coat the rice granules in oil. 

Add the wine, and allow to simmer until the wine is completely reduced. 

Add stock, a little at a time, while continuously stirring – only add more stock once the liquid is reduced. 

Stir in the parmesan and mascarpone, then spread onto a tray and leave to cool. 

Make the filling: Heat oil then add onion and fennel seeds and sauté until onions have softened 

Add chicken and cook while stirring until meat is browned. 

Add tomato paste, tinned tomatoes and sugar, then season to taste with salt and pepper. 

Leave to simmer gently for 15 minutes. 

Spread onto a tray and leave to cool completely. 

Wet your hands, then flatten some rice into the palm of your hand. 

Place a few tablespoons of filling onto the rice, then maneuver the rice around the filling to encase. 

Roll into a ball, then place into the fridge for 30 minutes to rest. 

Heat oil for deep frying. 

Dip the rice balls into the flour, then the egg, then finally the breadcrumbs before frying until golden brown. 

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