Everyone enjoys a crunchy, warm, cheese-filled parcel of sorts, and while certainly delicious, these rice balls further offer pops of carbohydrates and fibre with some added protein from the cheese and eggs. Although it contains corn, dhania and spring onions, it would benefit from a side salad if eaten as a meal, or a tomato relish or salsa as a snack. Due to their composition, these are best eaten in moderation.
Place the rice, bread, eggs, garlic, chillies, herbs, corn, flour and masala in a food processor and blend until 80% smooth. Transfer to a bowl, and with lightly floured hands, divide into 18 – 20 balls. Roll the balls, and then gently push a cube of cheese into each ball, rolling again to ensure it is sealed. Roll the balls in panko crumbs to give a light coating and place in the fridge. Heat the oil in a frying pan (1/2 full of oil) and fry until golden, turning carefully. Serve with sweet chilli sauce as a snack or side or use with a salad or in a wrap.
Tip: For a different alternative, ½ cup of cooked chopped chicken, tuna or mince can be blended with the rice mixture, for a meaty cheesy rice ball. You can increase the heat by adding more chilli or omit it totally
Ingredients
Directions
Place the rice, bread, eggs, garlic, chillies, herbs, corn, flour and masala in a food processor and blend until 80% smooth. Transfer to a bowl, and with lightly floured hands, divide into 18 – 20 balls. Roll the balls, and then gently push a cube of cheese into each ball, rolling again to ensure it is sealed. Roll the balls in panko crumbs to give a light coating and place in the fridge. Heat the oil in a frying pan (1/2 full of oil) and fry until golden, turning carefully. Serve with sweet chilli sauce as a snack or side or use with a salad or in a wrap.
Tip: For a different alternative, ½ cup of cooked chopped chicken, tuna or mince can be blended with the rice mixture, for a meaty cheesy rice ball. You can increase the heat by adding more chilli or omit it totally