Cajun Boudin Balls

Ingredients

• 1 (12-ounce) can SPAM® Less Sodium, diced into 1/2 inch cubes
• 1/2 cup onions, thinly sliced
• 1/2 cup curly parsley, chopped
• 1/2 medium charred poblano chile
• 1/2 jalapeños
• 1 tablespoon garlic, minced
• 1/2 yellow onion
• 1 celery stalk
• 1/2 teaspoon chili powder
• 1 teaspoon cayenne pepper
• 1/2 tablespoon freshly ground white pepper
• 1/ tablespoon freshly cracked black pepper
• 3 1/2 cups cooked long grain white rice
• 1 1/2 cups panko
• 1 cup vegetable broth
• Vegetable oil

Directions

1. Boil water in a saucepan, then add 1½ cups uncooked white rice and simmer, covered, on low until fully cooked.
2. Remove from the heat and pour the hot rice on baking sheet, flattening evenly with a spatula.
3. Place the baking sheet in the refrigerator for 15 minutes to stop the cooking process.
4. Dice 1 can of SPAM® Less Sodium into 1/2 inch cubes and place in a large mixing bowl.
5. Add the seasonings, poblano chili, jalapeños, garlic, onion, and celery.
6. Using a wooden spoon or rubber spatula, mix in the cooled cooked rice, parsley, onions, and 1/2 cup vegetable broth.
7. Stir with a mixer until the mixture sticks together when pressed with the back of a spoon, adding more vegetable broth if needed.
8. Place the panko in a wide, shallow dish.
9. Use a 2-ounce ice cream scoop to portion the boudin mixture into ball shaped rounds.
10. Roll the rounds in the panko, then place on a baking sheet and set aside.