Nasi Goreng Balls

Ingredients:
600 gr. Nasi goreng                 
40 gr. Butter or Marg.
50 gr. Flour                             
300 ml. Stock
Pepper & Salt                         
1 teaspoon Sambal Oelek
2 tablespoons Ketjap Manis   
2 Eggs (Beaten)
50 gr. Flour                            
100 gr. Breadcrumbs
Preparation:

Put the cold rice in a bowl. Melt butter in a saucepan and add the sieved flour. Keep stirring until it dries out then whisk in the stock. Add pepper & salt and keep on boil for 3 minutes, stirring continously. Pour over the rice and add sambal and Ketjap. Mix well. Leave to cool slightly then form into hamburger shapes. (3 cm. thick and 7 cm. across.)
Whisk eggs in a bowl. Give balls a slight flour coating then roll through egg mix and coat with breadcrumbs. They can now be deepfried to a golden brown colour and served.