Ingredients
2 cups cooked rice, (preferably pudding or 3 eggs, divided
10 grams Jarlsberg or Gruyere-style cheese, grated, (you could
1 teaspoon paprika
1/4 teaspoon ground nutmeg
1 pch pepper
1 tablespoon finely chopped Italian parsley, or coriander
3 tablespoons plain flour, up to 4
1 cup bread or cornflake crumbs
Oil for frying, (canola or
Preparation
1
MAKE FILLING Combine cheese, paprika, nutmeg, pepper, parsley, and 2 eggs in a bowl. Stir to mix well.
2
RICE BALLS Combine the cooked rice with 1 egg in a bowl.
3
Make small, firm individual rice balls using the palm of the hand (wet the palms of hands). Make rice into balls, about 4cm diameter.
4
Shape each ball into a flattened disc. Put small amount of cheese filling into the center of each disc. Wrap rice round the filling. Squeeze into tight ball.
5
Once all the balls are made, roll in plain flour. Pass through beaten egg.
6
Roll in breadcrumbs or cornflake crumbs and shake off the excess.
7
Deep or shallow fry the balls until golden brown.
8
Drain on paper towel to remove excess fat.
9
Preparation Time About 30 minutes
Tools
Comments reply reply
Permalink Andie Mitchell
January 26, 2011
January 26, 2011
You'd lose some of the crispness, but otherwise I think baking would work just fine!
Permalink Joan Creed
January 26, 2011
January 26, 2011
Is there any way these could be baked?
Add comment
Your name *
E-mail *
The content of this field is kept private and will not be shown publicly.
Homepage
Comment *
More information about text formats
Text format Plain textlimited_html
Plain textNo HTML tags allowed.Lines and paragraphs break automatically.
limited_htmlAllowed HTML tags <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>Lines and paragraphs break automatically.
Description
Foodista
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter