Albanian Qifqi Rice Herb Bites with Tomato Sauce

Ingredients

• 2 cups cooked cold rice
• 2 large eggs, beaten
• 1/2 cup grated Parmesan
• 1/3 cup breadcrumbs
• 3 tbsp chopped mint
• 2 tbsp chopped parsley
• 2 scallions, finely sliced
• 2 tbsp olive oil
• 1 cup crushed tomatoes
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• 1 tsp red wine vinegar
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Heat the oven to 220 C / 425 F and lightly oil a baking sheet or mini muffin tin.
2. Mix cold rice, eggs, Parmesan, breadcrumbs, mint, parsley, scallions, salt, and pepper until the mixture holds together when pressed.
3. Shape into 12 small balls or press portions into a mini muffin tin, then brush lightly with olive oil.
4. Bake until the rice bites are firm and crisp at the edges, 18 to 22 minutes, turning once if they are on a flat tray.
5. Meanwhile, simmer tomatoes, garlic, oregano, vinegar, salt, and pepper for 10 minutes until slightly thickened.
6. Serve the hot qifqi bites with tomato sauce for dipping and a simple salad if desired.

Allergen note: Contains gluten, dairy and egg. Use gluten-free breadcrumbs if required.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.