Deep fried mozzarella cheese rice balls
Serve these cheese balls as a snack or starter. Kids will love them in their lunchboxes.
(No Ratings Yet)
Loading... Ingredients
- 125 ml (½ cup) Spekko Saman White Rice
- 30 ml (2 tbsp) butter
- 1 small onion, finely chopped
- 500 ml (2 cups) hot water
- 7,5 ml (1 ½ tsp) vegetable stock powder
- ¼ tsp turmeric
- 2,5 ml (½ tsp) curry powder
- 30 ml (2 tbsp) grated Parmesan cheese
- 2 large eggs
- 125 g mozzarella cheese
- 250 ml (1 cup) breadcrumbs
- salt and pepper to taste
- Oil for frying
Method
- Melt 1 tablespoon butter in saucepan and fry onion until soft (not browned).
- Stir in rice and saute for 1 minute.
- Add 1 cup hot water, vegetable stock powder, turmeric, curry powder, salt and pepper and bring to boil.
- Add more hot water as needs when water evaporates.
- When rice has cooked drain out remaining water and stir in Parmesan cheese and 1 tablespoon butter.
- Cool this mixture then add in the whisked eggs.
- Cut mozzarella into 1 cm cubes.
- Place about 1 tablespoon of rice in the palm of your hand slightly flatten and place a piece of the cheese in the centre. Add another tablespoon of rice over this and form ball completely enclosing the cheese.
- Roll these balls in breadcrumbs and season with salt.
- Place in refrigerator for 4 hours.
- Fry cheese balls in deep oil until golden brown. Remove with a slotted spoon and allow draining.