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Ingredientes
- 2 c. cooked rice, (preferably pudding or possibly risotto rice)
- 1 x egg, lightly beaten
- 10 gm Jarlsberg or possibly Gruyere-style cheese, grated, (you could also use Cheddar)
- 1 tsp paprika
- 1/4 tsp grnd nutmeg
- 1 pch pepper
- 1 Tbsp. finely minced Italian parsley, or possibly coriander
- 3 Tbsp. plain flour, up to 4
- 2 x Large eggs, lightly beaten
- 1 c. bread or possibly cornflake crumbs, (approx.)
- Â Â Oil for frying, (canola or possibly peanut)
Direcciones
- FILLING:Combine all the ingredients in a bowl.
- RICE BALLS:Combine the cooked rice with the egg in a bowl.
- Make small, hard individual rice balls using the palm of the hand (wet the palms of hands). Make rice into balls, about 4cm diameter.
- Shape each ball into a flattened disc. Put small amount of cheese filling into the centre of each disc. Wrap rice round the filling. Squeeze into tight ball.
- Once all the balls are made, roll in plain flour. Pass through beaten egg.
- Roll in breadcrumbs or possibly cornflake crumbs and shake off the excess.
- Deep or possibly shallow fry the balls till golden.
- Drain on paper towel to remove excess fat.
- Degree of Difficulty: Low/Medium.
- Preparation Time: About 30 min
- Leftover Potential: They're best eaten immediately, but may be warmed up later or possibly eaten cool.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 596g | |
| Calories 1137 | |
| Calories from Fat 191 | 17% |
| Total Fat 21.51g | 27% |
| Saturated Fat 6.2g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 603mg | 201% |
| Sodium 997mg | 42% |
| Potassium 611mg | 17% |
| Total Carbs 187.48g | 50% |
| Dietary Fiber 7.8g | 26% |
| Sugars 8.42g | 6% |
| Protein 43.73g | 70% |
