Avocado Cream Rice Balls with Chile and Peanut Butter
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
For the rice balls:
1 avocado
Juice of 1 lime
1 bunch of coriander
1 clove of garlic (grated)
1 shallot onion
Salt, pepper
13 oz/400 g rice (cooked in salted water)
Flour, eggs, bread crumb, oil (for the crumb)
For the peanut butter dip:
3 tbsp. peanut butter
Juice of 1 lime
Chile(to your taste)
1.7 oz/50 ml water
1.7 oz/50 ml cream
Instructions:
Mix the avocado, lime, coriander, garlic and onion with the cream. Salt and pepper it, then stir it with the rice. Make balls and then crumb and fry them in hot oil.
Mix the peanut butter with the juice, and then pour the water and the cream to it while stirring it continuously. Flavour the dip with chopped chile.
From somewhereoverthekitchen.blogspot.hu