Cheesy Rice Balls

Ingredients:

• 2 extra large eggs
• 2 slices white bread
• 750ml (3 cups) cooked Golden Delight Long Grain White Parboiled Thai Rice
• 5ml (1 teaspoon) crushed garlic
• 2 green chillies, chopped
• 15ml (1 tablespoon) chopped coriander
• 15ml (1 tablespoon) chopped spring onions
• 250ml (1 cup) frozen corn kernels
• 60ml (4 tablespoons) flour
• 15ml (1 tablespoon) masala
• Salt to taste
• 20 – 24 cubes of cheddar or feta
• Panko crumbs
• Oil for shallow frying

Method

1. Place the Golden Delight Rice, bread, eggs, garlic, chillies, herbs, corn, flour and masala and salt in a food processor and blend until 80% smooth.

2. Transfer to a bowl, and with lightly floured hands, divide into 18 – 20 balls.

3. Roll the balls, and then gently push a cube of cheese into the centre of each ball, rolling again to ensure it is completely covered.

4. Roll the balls in panko crumbs to give it a light coating and place in the fridge.

5. Heat the oil in a frying pan (1/2 full of oil) and fry the balls, turning carefully until golden all round.

6. Serve with sweet chilli sauce or a tomato relish.

7. Open the spring roll wrapper package and cover the wrappers with a damp towel to prevent them from drying out.

Tips:

• As an alternative, add in ½ a cup of cooked chopped chicken, tuna or mince and blend with the rice mixture for a meaty cheesy rice ball.
• These rice balls with its pops of carbohydrates, fibre and added protein from the cheese and eggs would work well in a side salad or wrap for a light meal.
• Choose wholewheat bread to increase fibre content, and feta or mozzarella cheese for a lower fat profile. Air fry instead of pan frying to reduce fat content.

Go back to Recipe Range