Rice and Serrano ham balls with garlic mayonnaise
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 70 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Starter
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Rice short-grain, dry 300 g
- Serrano ham finely chopped 150 g
- Spring Onion 120 g
- Garlic 6 g rice and 3 g mayonnaise 9 g
- Egg 3 medium shelled; 1 mixture and 2 coating 150 g
- Pasteurised egg for mayonnaise 50 g
- Plain flour for coating 60 g
- Water 800 ml 800 g
- Extra virgin olive oil 30 g rice, 60 g pan and 120 g mayonnaise; total amount used 210 g
- Vinegar 15 g
- Parsley 3 g
- Salt to taste 1 g
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Method
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Soften the chopped spring onion and 6 g garlic in 30 g oil for 8 minutes. Add the rice and 800 ml water; simmer for 18–20 minutes until tender with no liquid remaining. Stir in the ham and cook for another minute. Spread on a tray to cool slightly for about 15 minutes.
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Set aside one of the three eggs, beat it and mix it into the warm rice; beat the other two in a shallow dish. Shape 20 compact balls, roll them in the flour and then in the beaten eggs.
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Heat the 60 g frying oil in a small non-stick pan. Fry the balls in batches, turning, for 6–8 minutes over medium heat; they must be hot and fully set in the centre, not merely browned outside. Drain on kitchen paper. Check that the centre reaches 71°C.
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Place the pasteurised egg, remaining 3 g garlic, vinegar, a pinch of salt and the 120 g mayonnaise oil in a narrow jug. Keep the hand blender on the bottom until the mixture thickens, then lift it slowly. Serve five balls per person with a share of mayonnaise and the parsley.
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