Boudin Balls
| Recipes | 2 lbs | ground meat or pork | |
| History | 1 c. | green onions, chopped | |
| Profile | 1/2 c. | parslet, chopped | |
| Flags | 1 | medium white onion, chopped | |
| Symbols | 6 c. | cooked rice | |
| Festivals | all- purpose flour | ||
| Kaplan | milk | ||
| Home | salt and cayenne peper | ||
| General |
In a pot, boil the meat and onions until liquid is reduced down, with litte liquid remaining. Now add theparsley, green onion tops, and the cooked rice until you get the consistency of a fairly wet stuffing. Season. Roll the mixture into balls. Put the balls into the flour covering well then into the milk and back into the flour. Put the balls into a preheated deep-fryer at 375°. Fry until golden in color. The balls can be put into the flour and then frozen for later use. Serve as an appetizer or as a side dish with the main meal.