250g minced pork

100g finely diced spicy chorizo

100g chopped black pudding

450g cooked long grain rice

1 diced onion

2 cloves chopped garlic

2 tbsp smoked paprika

1 tsp chilli flakes

1 tsp cayenne pepper

2 tbsp chopped oregano

2 tbsp chopped parsley

15ml sherry vinegar


beaten egg

panko breadcrumbs to roll in

oil to deep fry

For the dipping sauce

200ml buttermilk

75g mayo

juice 1 lemon

25ml white wine vinegar

clove crushed garlic

20g Dijon Mustard

10g each chopped tarragon parsley, dill, chives


1. Gently fry the onion and garlic for 6 minutes

2. Add pork, fry until cooked, remove

3. In the same pan cook the chorizo and black pudding for 5 minutes, add vinegar

4. Mix everything together, squishing the rice. Season well, cool

5. Roll into 50-60g balls, then into flour, egg, crumbs. Deep fry for 6mins, drain

6. Sauce – mix it all together by hand

7. Serve balls with sauce to dip in and lemon wedges