Cheesy Pancake Bakes

Ingredients: 

 

For the rice:

 

3 cups water 

1 cup Spekko Long Grain Parboiled Rice 

2 tbsp butter

1 tsp salt 

¼ tsp pepper

1 cup mozzarella cheese, grated 

2 eggs 

 

For the stuffing and coating

 

2 tbsp oil 

1 onion, chopped

3 garlic cloves, crushed

1 tbsp fresh parsley, chopped

½ tbsp Italian seasoning 

500g beef mince

1 tsp salt 

50g tomato paste

¼ cup mozzarella cheese

 

For the coating:

 

1 egg

1 cup breadcrumbs

Oil for frying 

Basil leaves

 

For the tomato sauce:

 

1 large onion, chopped

2 tbsp olive oil

1 green chilli sliced

1 garlic clove chopped

1 can chopped tomatoes

2 tbsp tomato sauce

2 tsp sugar (optional)

Salt to taste

 

 

Method: 

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For the rice:

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1. In a large pot combine water, rice, butter, salt, and pepper.

 

2. Bring to a boil, turn the heat down to low, cover and simmer for about 30 minutes, or until rice is sticky. Transfer the rice into a bowl and cool. 

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3. Mix in 1 cup mozzarella cheese and 2 eggs, set aside. 

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For the stuffing:

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1. In a pan over medium-high heat combine oil, onion, garlic, parsley, and Italian seasoning, cook for 5 minutes. Add beef mince and salt, cook for 5 more minutes, breaking the beef into chunks.

 

2. Add tomato paste and cook for 5 more minutes, stirring often. 

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3. Remove from heat and stir in mozzarella cheese.

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For the tomato sauce:

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1. Heat the oil in a saucepan on medium heat. Cook the onions with the green chilli and garlic until soft and translucent. Add the tinned tomatoes, the tomato sauce, sugar and salt.

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2. Cook for approx. 15-20 minutes or until the sauce thickens, stirring from time to time.

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Assembly:

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1. To make rice ball, scoop about a small handful of rice and roll it into a ball, flatten it out and make small indentation in the middle. 

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2. Scoop a generous tablespoon of meat stuffing into the centre of rice patty and working with your hands fold the rice over the meat, forming it into a ball. 

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3. Dip in egg wash and coat the rice ball in bread crumbs. 

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4. Heat oil and cook rice balls in batches for about 2 minutes or until golden brown. Remove from oil and rest on paper towel to drain off any excess oil. 

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5. Serve on a bed of cooked tomato sauce topped with torn basil leaves. ENJOY!