Ingredients

Method

• 2 slices stale white bread, crusts removed
• 2 T olive oil
• 1 onion, finely chopped
• 1/2 t ground cloves
• 1 t crushed garlic
• 1/2 t sea salt
• 2 t medium-strength curry powder
• 1 t turmeric
• 3 eggs
• 500 g beef mince
• 2 T hot water
• a squeeze of lemon juice
• 1 and 1/2 T sugar
• green beans and broccoli, blanched, for serving
for the rice balls
• 1 cup basmati rice
• 2 and 1/2 cup water, boiling
• 1 t turmeric
• 1/2 t sea salt
• 130 g seedless raisins
• 1 egg, beaten
• 70 g white bread flour
• 100 g breadcrumbs
• sunflower oil, for deep-frying

Method

Ingredients

Preheat the oven to 160°C. Soak the bread in water for 10 minutes, then squeeze out the excess liquid and crumble.
In a large frying pan over a medium heat, heat the oil and braise the onion until golden.
Add the ground cloves, garlic, salt, curry powder and turmeric and simmer for 5 minutes. Break the eggs into a bowl and beat lightly before mixing into the mince.
Add the onion mixture to the mince, together with the hot water, lemon juice, crumbled bread and sugar, and mix to combine well.

Spoon the mixture into a greased ovenproof dish and bake for 30 minutes, or untilgolden brown. Serve with a poached egg, rice balls and blanched green vegetables.
To make the rice balls:  In a microwave-safe bowl, combine the rice, water, turmeric and salt. Cover with cling film, pierce and cook in the microwave on high for 10 minutes. Stir in the raisins and cook on high for a further 5 minutes.
Tip into a sieve and rinse under cold running water. Transfer to a mixing bowl and add the egg and white bread flour and mix thoroughly. Using your hands, form into flattened bite-sized balls.
Coat in breadcrumbs and deep-fry in batches, in a saucepan of hot oil, until crisp and golden brown.