Leftover Rice Cheese Balls
Leftover Rice Cheese Balls
Ingredients
- 3 cups leftover rice
- 1 boiled potato, peeled and mashed
- 1 tablespoon garlic, chopped
- 1 teaspoon green chilli, chopped, or to taste
- 1/4 cup onion, chopped
- 1/4 cup bell peppers, chopped (red and green)
- 2 tablespoons carrot, chopped
- 2 tablespoons beans, chopped
- 1/4 cup corn flour, plus more for coating
- 1/2 teaspoon oregano
- 1/2 teaspoon chilli flakes
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper powder
- 1 teaspoon peri peri mix
- 2 tablespoons coriander, chopped
- 1 cup mozzarella cheese, cut into small cubes for filling
- 3 cups oil, for deep frying
Instructions
- 1
In a large mixing bowl, combine the leftover rice and the peeled, mashed boiled potato. Mash them together thoroughly with a fork until well combined.
⏱️ 5 min
- 2
Add the chopped garlic, chopped green chilli, chopped onion, chopped bell peppers, chopped carrot, and chopped beans to the rice and potato mixture.
⏱️ 3 min
- 3
Sprinkle in the corn flour, oregano, chilli flakes, salt, black pepper powder, peri peri mix, and chopped coriander. Mix all the ingredients thoroughly by hand until a cohesive mixture forms.
⏱️ 7 min
- 4
Take a small portion of the mixture (about 1 1/2 tablespoons) and flatten it in the palm of your hand. Place a small cube of mozzarella cheese in the center.
⏱️ 5 min
- 5
Carefully bring the edges of the mixture together, enclosing the cheese, and roll it into a smooth ball. Ensure the cheese is completely sealed inside.
⏱️ 5 min
- 6
Lightly coat the prepared cheese ball in corn flour. Repeat this process with the remaining mixture and cheese to form all the cheese balls.
⏱️ 5 min
- 7
Heat the oil in a deep pan or pot over medium-high heat for deep frying. The oil is ready when a small piece of the mixture dropped in sizzles immediately.
⏱️ 5 min
- 8
Carefully place a few cheese balls into the hot oil, ensuring not to overcrowd the pan. Fry them, turning occasionally, until they are golden brown and crispy on all sides (approximately 3-5 minutes per batch).
⏱️ 10 min
- 9
Remove the fried cheese balls from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
⏱️ 2 min
- 10
Serve the leftover rice cheese balls hot, revealing the melted cheese inside.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Leftover Rice Cheese Balls
- 3 cups leftover rice
- 1 boiled potato, peeled and mashed
- 1 tablespoon garlic, chopped
- 1 teaspoon green chilli, chopped, or to taste
- 1/4 cup onion, chopped
- 1/4 cup bell peppers, chopped (red and green)
- 2 tablespoons carrot, chopped
- 2 tablespoons beans, chopped
- 1/4 cup corn flour, plus more for coating
- 1/2 teaspoon oregano
- 1/2 teaspoon chilli flakes
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper powder
- 1 teaspoon peri peri mix
- 2 tablespoons coriander, chopped
- 1 cup mozzarella cheese, cut into small cubes for filling
- 3 cups oil, for deep frying
Instructions
- 1
In a large mixing bowl, combine the leftover rice and the peeled, mashed boiled potato. Mash them together thoroughly with a fork until well combined.
⏱️ 5 min - 2
Add the chopped garlic, chopped green chilli, chopped onion, chopped bell peppers, chopped carrot, and chopped beans to the rice and potato mixture.
⏱️ 3 min - 3
Sprinkle in the corn flour, oregano, chilli flakes, salt, black pepper powder, peri peri mix, and chopped coriander. Mix all the ingredients thoroughly by hand until a cohesive mixture forms.
⏱️ 7 min - 4
Take a small portion of the mixture (about 1 1/2 tablespoons) and flatten it in the palm of your hand. Place a small cube of mozzarella cheese in the center.
⏱️ 5 min - 5
Carefully bring the edges of the mixture together, enclosing the cheese, and roll it into a smooth ball. Ensure the cheese is completely sealed inside.
⏱️ 5 min - 6
Lightly coat the prepared cheese ball in corn flour. Repeat this process with the remaining mixture and cheese to form all the cheese balls.
⏱️ 5 min - 7
Heat the oil in a deep pan or pot over medium-high heat for deep frying. The oil is ready when a small piece of the mixture dropped in sizzles immediately.
⏱️ 5 min - 8
Carefully place a few cheese balls into the hot oil, ensuring not to overcrowd the pan. Fry them, turning occasionally, until they are golden brown and crispy on all sides (approximately 3-5 minutes per batch).
⏱️ 10 min - 9
Remove the fried cheese balls from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
⏱️ 2 min - 10
Serve the leftover rice cheese balls hot, revealing the melted cheese inside.
⏱️ 1 min