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Ingredients
(Makes 18-20)
1 Jar (135g) Always Fresh Black Olive Tapenade
200g ground rice
100g grated cheese
1 egg
4 cos lettuce leaves, shredded
¼ cup mustard sauce
¼ cup sweet chilli sauce
Method
In a mixing bowl, combine the tapenade, egg, ground rice and cheese.
Form into quinelles.
Place into a lined steamer basket and steam for 10 minutes.
Dipping sauce: Combine equal quantities of mustard sauce and sweet chilli sauce.
Serve dumplings on a bed of shredded lettuce with the dipping sauce.
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