Mini chef
Utensils
Apron
Bowl
Cooking spoon
Flat grater
Frying pan
Garlic press
Knife
Measuring cup
Pan
Tablespoon
Teaspoon
Timer
deep plate
Kitchen scales
Mandolin
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Rice
Add the rice and water to a pan and bring to the boil. Reduce the heat, cover and simmer the rice over a low heat for approx. 10 mins., turn off the heat and allow the rice to absorb the liquid for approx. 15 mins; do not lift the lid. Salt the rice, separate with a fork, allow to cool slightly.
Dressing
Whisk the vinegar, lime juice, oil, yoghurt and salt in a bowl. Pour approx. 100 g of the dressing into a second bowl, set aside the remainder. Grate the carrot into the dressing. Press in the garlic.
Rice balls
Add the rice, knead by hand until you have a compact mass. Shape the mixture into walnut-sized balls.
Finely crush the sesame seeds using a mortar and pestle, transfer to a deep dish along with the breadcrumbs, mix. Toss the rice balls in the crumb coating.
Heat the oil in a non-stick frying pan. Fry the rice balls on all sides for approx. 8 mins. per batch until crispy.
Salad
Thinly slice the cucumber.Add the cucumber to the reserved dressing, mix, serve with the rice balls.
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