Salmon balls wraped in aromatic rice

You need a steamer and a mincemeat machine to make this recipe but if u don’t I’ll tell u a couple of tricks to improvise.
First of all let’s start from the sauce which is the easy part and needs to be done first in order to cool during the time u prepare the balls.
You will need
• A big onion
• 2 green peppers,
• 4 garlic cloves
• 3 pieces of ginger
• 1 full spoon of cardamom pods
• 500 gr. Sugar
• ¾ of a vinegar bottle
• a Hoisin vase sauce

You need to chop all the vegetables in big pieces (after you have washed them of course!). Put some oil in a medium saucepan and when it’s hot add the vegetables. Let them sauté until they start to caramelize and then put the sugar and start stirring them. As soon as the sugar starts to caramelize stir in the vinegar and the hoisin sauce. Add also a cup of water and turn the fire in medium. Let it boil for a bout 15min until it reduces in ¾. Pass it through a sieve. Keep the sauce and discard the vegetables. Let it cool. Taste for seasoning if you need.

Now the tough part. You need:
• 3 bog potatoes
• 4 salmon fillets
• 2 spoons green curry
• Salt / pepper
• Basmati rice
• 1 or 2 egg whites

Peel and wash the potatoes. Cut them in big chunks and put them in a pot with cold water. Put the pot on hot fire and let them boil. If u have a mincemeat machine u put the fillets through it. If you don’t then use a sharp knife and start chopping the fillets like making tartar until u have a nice mince of salmon fillets. As soon as the potatoes boil take them off the hot liquid and pout them in the oven for 5 min until they start to dry. Take them out and use a mashing mill make the potatoes a mash. Otherwise use a fork to mash them or a blender. Let the potato mash cool and when it does mix in the salmon mash, green curry, egg white, salt and pepper. Use your hands to knead this mixture until all ingredients incorporate. (Advice: you must use your hand rapidly otherwise your temperature will start cooking the eggs. If u can’t, use a wooden spoon). Put the mixture in the fridge for at least 2 hours.
Now wash the rice (about a cup) until the water comes through it clear. Boil some water and put the rice in it. Let is stand (not boil) for about 10 min. Strain it and let it cool a bit. Now, u have to keep your hands wet using a bowl with water in order to form nice balls with the potato-salmon mixture. They should be the size of a golf ball. When u have used all your mixture and you have enough balls, start rolling them on the rice. It will stick on the balls and cover them.
Now u need to have a steamer to steam the balls for 20-30 min. If u don’t use a big pot with water. Boil the water and put over the pot a grill or a flat sieve. Put the balls on it and cover them with a large basin. Well this is an improvisation for a steamer, which it may not work as effectively as the steamer.
Once the balls are cooked, they’re going to look like sea urchins due to the rice. Put spots of the sauce on the plate and the balls on the spots. Yummy.