Ham or Chicken and Mozzarella Filled Rice Cakes with an Asian Dip
Asian fried rice cakes are popular in Japan and in Korea. These ham and mozzarella stuffed ones are crispy and delicious, and are perfect for filler for a lunchbox.
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1 cup Spekko Royal Umbrella Jasmine Rice
125 g chopped ham or chicken
2 Tbsp finely chopped fresh basil
3 egg yolks
1⁄2 cup finely grated Parmesan or other hard cheese
200 g mozzarella, cut into 1 cm sized blocks
2 Tbsp chives, finely chopped
1/2 tsp sesame oil
3 Tbsp toasted sesame seeds
3 Tbsp olive oil
Salt and pepper
For the Asian dip
1⁄4 cup teriyaki sauce
1⁄2 tsp sesame oil
2 Tbsp chilli flakes
To serve
Spring onion curls
Micro herbs
Lemon slices
Cook the Jasmine Rice as per the instructions on the pack. Set aside to cool slightly.
In a bowl, mix the ham or chicken, chopped basil, egg and Parmesan cheese. With an ice cream scoop or tablespoon, scoop out some of the mixture and form into a ball. Insert a block of mozzarella into each ball. Place them on a baking tray and put them in the freezer to firm up.
Mix the chopped chives and sesame oil into the cooked rice. With your hands, cover each of the ham balls with a layer of rice, flattening slightly to form cakes. Lightly coat with the roasted sesame seeds. Place them on a tray in the fridge, allow to cool for 30-40 minutes.
Preheat the airfryer in the meantime to 180◦C.
Cook them in the airfryer for 15-20 minutes, until crispy.
While they are cooking, make the Asian dip by simply whisking the teriyaki, sesame oil and chilli flakes together.
Serve the rice cakes on a platter with a bowl of the dipping sauce. Garnish with spring onion curls, micro herbs and lemon slices.