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Print this Recipe    hash riceballs

hash riceballs - taste nice and keep well

ingredients:
1 cup boiled rice (unsalted)
1 egg
1 can (330 gr) corned beef
4 level tablespoons self-raising flour
seasoning to taste
breadcrumbs or semolina (optional)

Let boiled rice cool, then add egg, flour and seasoning (black pepper, garlic powder, dried oregano and 1/4 tsp MSG - but no salt,as the corned beef is usually over-salted).
Mix well and if mixture is too stiff, add a little water.
Add corned beef and mix. let stand for 1 to 3 hours in refrigerator.
With oiled hands, shape mixture into balls (about 3 to 4 cm across).
Optionally, roll in semolina or breadcrumbs.
Deep fry in medium hot oil until golden brown, taking care not to overcrowd fryer.
Drain on adsorbent paper.

Can be served hot or cold and keeps in the refrigerator for at least a week.

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