Boudin Balls
HB-5741 · Hand-built original · Cajun
Crisp fried balls of boudin-style pork and rice, Louisiana's favourite fairground snack.
CajunStarter35 minServes 41718 kcalDairy-freeDiabeticRenal
Main ingredient: pork
Pairs well with: remoulade, pickles, hot sauce
Servings:4quantities adjust to match
Ingredients
- 17¾ oz cooked pork shoulder, finely chopped
- 7 oz cooked rice
- 1 onion, finely chopped
- 2 spring onions, sliced
- 1 tsp Cajun seasoning
- 1¾ oz plain flour
- 2 eggs, beaten
- 3½ oz breadcrumbs
- 2½ cups vegetable oil, for frying
- remoulade, to serve
Method
- Mix the chopped pork with the cooked rice, onion, spring onions and Cajun seasoning. Chill for 30 minutes, until firm enough to roll.
- Roll the mixture into balls about the size of a golf ball.
- Put the flour, beaten eggs and breadcrumbs in three shallow dishes. Coat each ball in flour, then egg, then breadcrumbs.
- Heat the oil in a deep pan to 350°F and fry the balls in batches for 3 to 4 minutes, until deep golden.
- Drain on kitchen paper and serve hot with remoulade.
Prep: 20 min · Cook: 15 min · Total: 35 min
Nutrition (per serving, where published)
1718 kcalCalories
33 gProtein
39 gCarbs
160.4 gFat
27.3 gSaturates
1.9 gFibre
2.9 gSugars
256 mgSodium
177 mgCholesterol
586 mgPotassium
86 mgCalcium
4.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data