Iraqi Rice & Potato Balls

Iraqi Rice & Potato Balls

I\u2019s one of those appetizers that you can never have just one of. Theres a crispy layer of potatoes and rice fried outside with a delicious flavourful beef filling inside.

Ready in: 60 minutes

Serves: 6

Complexity: very-easy

kcal: 210

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2 medium potatoes diced in quarters
3 cups water
2 cups cooked Basmati or jasmine rice
500 g minced beef, lamb or chicken
1 tbsp of rice bran oil
½ cup onion, diced
3 cloves garlic, diced
½ tsp cumin
½ tsp coriander
½ tsp of chilli powder or paprika
¼ tsp cinnamon
¼ cup coriander, finely chopped
¼ cup of cornflour
2 cups of rice bran oil


Cook Potato & Rice: Place potatoes in a medium pot. Fill with 3 cups water then cover and boil for 10-12 minutes until potatoes are fully cooked. Remove from water and set aside. Cook rice according to manufacturer instructions then set aside to cool.
Cook Meat Filling: While the potatoes and rice are cooking, prepare the meat filling. Heat a large pan on medium/high. Add ground ptotein and cook for 5 minutes until the water is absorbed. Add onions, garlic and cook for 5-8 minutes until onions are soft.
Add 2 tsp SIDS SALT & PEPPER, cumin, coriander, chilli powder, cinnamon and cook for 5 minutes. Turn off heat, add the coriander and set meat mixture aside to cool.
Prepare Shell Mixture: Place cool 2 cups cooked rice, 2 cooked (cut in 4th) potatoes, cornflour and SIDS SALT & PEPPER in a large bowl of a food processor or electric mixture. Blitz for about 1 minute until the mixture comes together. DO NOT over blitz or mixture will turn into a paste. (If you do not have a food processor or mixer, this can be also done by hand, vigorously combine and mash all the ingredients with your hand until fully combined)
To Shape: Have a bowl of cold water nearby. Handling with slightly moistened hands, take a small amount of dough, size of a small lime, and shape it like a football or regular round ball. Hold the ball of dough in one hand and hollow it with the thumb of the other hand until you get an elongated oval shell about 6 mm thick and 75 mm long, it does not have to be perfect. Fill and close the opening, and roll it gently from left to right between the palms to make it look like an egg with two pointed ends. Moisten your fingers whenever dough feels sticky. Put the finished ones on a big tray in one layer.
To Fry: Heat a medium or large pan with 2 cups oil, about 50 mm deep hot oil. Once the oil is hot, place balls in oil and cook for about 1-2 minutes on each side until golden in colour. Remove from oil and place on paper towels to absorb the oil. Repeat until all the kebbah balls are cooked. Serve with fresh salad or a yogurt based dipping sauce. Enjoy.