Carrot, peanut and rice balls

Simon Rimmer's tasty little rice bites make the crunchiest, munchiest Christmas snack to accompany drinks - and they're fabulous for vegetarians too!
By Simon Rimmer
Carrot, peanut and rice balls
  • Rating:
  • Serves: 6
  • Cook Time: 5 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 300 g Thai jasmine rice, cooked weight
  • 100 g carrots, fresh grated
  • 4 tbsp red curry paste
  • 1 limes, juice
  • 1 pinches black pepper
  • 150 g roasted peanuts, finely crushed
  • 500 ml vegetable oil, for deep-frying


1. Blend half the rice in a food processor until it forms a very roughly textured paste. 2. Turn out into a bowl and combine this with the remaining rice, grated carrot, curry paste and lime juice. Season to taste. 3. Roll the mixture into balls about 3cm in diameter, and then roll each one in the peanuts until coated. 4. Heat the oil in a saucepan or wok and deep fry until golden. 5. Drain on kitchen paper and serve with chilli sauce.

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