Nasi Goreng Balls

A favourite snack from Holland made with leftover Nasi Goreng. these are nice for a late night snack served with some sambal oelek or ketjap manis.
This recipe will give about 8-10 Nasi Balls. They are also very yummy served with Indonesian Peanut sauce.
Nasi Balls freeze well but must be thawed out before frying.

Ingredients:

600 gr. Nasi Goreng
40 gr. Butter or Margerine.
50 gr. Flour
300 ml. Stock
Pepper & Salt
1 teaspoon Sambal Ulek
2 tablespoons Kecap Manis
2 Eggs (Beaten)
50 gr. Flour
100 gr. Breadcrumbs

Preparation:

Put the cold rice in a bowl. Melt butter in a saucepan and add the sieved flour. Keep stirring until it dries out then whisk in the stock. Add pepper & salt and keep on boil for 3 minutes, stirring continously. Pour over the rice and add sambal and Kecap. Mix well. Leave to cool slightly then form into hamburger shapes. (3 cm. thick and 7 cm. across.)
Whisk eggs in a bowl. Give balls a slight flour coating then roll through egg mix and coat with breadcrumbs. They can now be deepfried to a golden brown colour and served.