93. CHICKPEA AND RICE BALLS - Serves 4
Syn Free
100g long grain white rice (never tried with whole-grain rice)
1 small onion, finely chopped
1 garlic clove, crushed
1 fresh red chilli, de-seeded and finely chopped
2 tomatoes, skinned, seeded and very finely chopped
400g can chickpeas, drained and rinsed
1 egg yolk
3 tbsp. of fresh chopped coriander
Half tsp. paprika
Cook the rice and allow to cool for a few minutes.
Pre-heat the oven to 180C/gas 4. Spray a pan with Frylight, heat and cook the onion gently for about 5 minutes. Stir frequently, until soft.
Stir in the garlic and chilli and cook for 2 more minutes. Remove from the heat and stir in the chopped tomatoes.
Put the chickpeas in a bowl and mash with a potato masher until fairly smooth. Add the onion mixture, rice, egg yolk, coriander, paprika and season to taste. Mix together well. Divide the mixture into 12 and form into balls.
Place the balls on a Frylighted baking tray and bake for 30 minutes or until beginning to brown, turning them over carefully halfway through. Serve hot.
These are lovely to serve in place of potatoes or plain rice.
Kathy