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Thai Riceberry Potato Balls with Tomato Chutney

Served 4-6 pax


100gm Riceberry , soaked for 20 mins

200g Water

400g Whole Russet Potatoes, boiled till cooked with skin on

50g Spring Onion, Chopped

20g Fried Shallot, Chopped

1 no Egg Yolk

1 tsp Salt

½ tsp Pepper


  1. Boiled the potatoes with skin on till cooked for about 30-40 minutes then removed skin and mashed it with a fork in a large mixing bowl. Set aside to dry.

  2. Cooked the riceberry in a rice cooker .

  3. Add the spring onion, seasoning, corn flour, egg yolk and fried shallots together in a large mixing bowl. Mixed well. Add the potatoes and riceberry together in the bowl and mixed all together. Make it into balls about 30g each and Coat it with beaten egg white and fry them in hot oil till brown.

Tomato Chutney

200g Tomato , seeded skin off and diced

20g Ginger, Grated

1 no Red Chili, Seeded and Chopped

30g Shallots, Sliced

20g Gula Melaka

20g Water

10g Calamansi juice

5g Fish Sauce


  1. Sweat ginger with 1tsp butter over low heat.

  2. Add 1 tbsp of olive oil , tomato dice and cook until slightly dry.

  3. Add on the rest of the ingredients and cooked over medium low heat till it thickens . Stir from time to time to prevent it from burnt at the bottom. Lastly, add a tbsp of olive oil before removing from heat.


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