Jamaican Scratchy Balls

Jamaican Scratchy Balls Not Suitable For Vegetarians not suitable for vegetarians Biscuit Threat Low low biscuit injury risk

2008, Chef Kath

Jamaican Scratchy Balls

Ingredients used in Jamaican Scratchy Balls


  • Weetabix
  • self-raising flour
  • Jamaica ginger cake
  • minced pork
  • garlic and cheese slices
  • noodles
It's breakfast cereal, but not as we know it Chef Kath tests to see if the fried Weetabix is done


Set the oven to 200oC and cook the garlic and cheese slices. Boil some water in a pan for the noodles. Heat 2 tbsp olive oil in a pan. Roll the pork mince into balls about 3cm wide, and toss gently in flour. Shallow-fry the meatballs until golden brown. Taking about half of the ginger cake, and using a spoon, gouge out rough lumps of about the same size from the centre of the cake. Work these into balls using a little of the olive oil. Shallow fry the ginger cake balls with the meatballs. Remove and set aside individual balls when they have become crispy on the outside, but don't let them burn! Add a little more olive oil to the pan and shallow-fry some of the Weetabix portions as well, adding more oil if required. Take the pan of water off the heat and add the noodles. While this is cooking, remove the garlic and cheese slices and arrange them artistically on a plate along with some slices of the remaining ginger cake, and the fried Weetabix. Drain the noodles and place them on top of the cheese slices and Weetabix. Take the pork meatballs and arrange on top of the ginger cake slices. Finally, arrange the fried ginger cake balls decoratively around the plate. Sprinkle with a little more flour and serve.

Bruce: "I would never have considered marrying the flavours of pork and Weetabix. And ginger cake. And garlic. And cheese"

Andy: "There really are lots of things going on here. None of them are particularly good things"

Olga: "It's true - these balls are unusually scratchy"

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