Albondigas de Arroz – leftover rice balls!

Elle over at Spain Buddy was extolling the tasty delights of these little fried balls of leftover rice, so when I was about to throw the leftover brown rice from the curry last week, I stopped an inch short of the dog’s nose – poor chap –  and remembered her post.

Stan was El Cocinero del Día, as he tends to be during the week – and most weekends too  – so he went about making them up.   Actually, we thought of the recipe at the same time, he having read it in one of our cookery books.  We have many…the latest is just gorgeous – literally.

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Anyway he set about rolling the rice, using grated cheese and bit of cheddar stuffed in the middle, spices and herbs and seasoning.  Then he dipped them in beaten egg…

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Then flour and breadcrumbs…

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A little left-over rice sure goes a long way!

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He fried them in hot olive oil in a shallow pan, and we ate them with chilli dipping sauce and some tsatziki.  Next time maybe a bit of chilli inside too – but that’s personal taste.  And yes, there were some left over for the canines!

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Shy eaters we have…

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Leftover magic under the Spanish sun

I was working hard this past week, travel articles and organic beauty were in fierce competition with the upcoming Mijas Rocks Málaga Music Festival, which I’m promoting like a dervish, as well as looking forward to!  My Twitter feed has swelled to incorporate tweets from movers and shakers, and a few head-bangers – all good!  I’m just waiting for Jon Bon Jovi to ask my advice on his leather trousers. Ahem.

So, meanwhile, Stan cleaned and washed and he’s a pretty good ‘housewife’ – well, basically I’m pretty crap at it, probably the most disorganised one you should ever meet…

And he cooked. He’s pretty inventive too. Some leftover Keema mix from his delicious Samosas were transformed into this, hmmm, let’s give it a Spanish angle and call it Picante Picada con Huevo.  That’s what it is, and it would be just as easy to use up some Bolognaise or Shepherd’s Pie filling – but we do like a bit of spice at our house… 🙂

A couple of flatbread strips on the side for dipping.  (Flour and water, griddle, hey presto)

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He added some home-made Triturate (cooked and sieved tomatoes) to the Keema mixture. Then added a couple of sheets of Filo, or Brick, as layers, and in a centre hollow dropped in an egg to each cazuela.  Baked until the egg whites were set but yolks still runny  – and we ate lunch in the little tat-filled courtyard we grandly call our garden.  The simple pleasures of leftovers and sunshine!  And a glass of vino too of course!  Ah, the rock star life…lol.

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