Combine all rice ball ingredients except the oil. Mix well until thoroughly combined. Form into small meatballs, 26-28 in quantity. Refrigerate for at least 30 minutes. (this helps them firm so that they will not break apart when frying). You can also make them a day in advance and leave them overnight in the refrigerator.
Heat enough oil for deep frying. Fry until golden brown on all sides, about 5 minutes. Drain on paper towels. Leave to cool for 5 minutes.
Saute sausage in an oiled skillet.
In a skillet heat oil. Add chiles and fry until they soften a little, 1-2 minutes. Leave to cool for a minute and break into pieces.
Toss lettuce with lime juice, peanuts, cilantro and chiles.
Break apart the rice balls by hand.
To serve, add the broken rice balls and sausage on top.
Garnish with the edible flowers.
You can also roll the ingredients into lettuce leaves and serve them as lettuce wraps. It is also sometimes served with banana blossoms.