1 lb (450 g) short grain rice, cooked
1 medium onion, finely grated
2 egg yolks, beaten
3 oz (75 g) Mozzarella, cut into 1/2 inch (1 cm) cubes
4 oz (125 g) fine breadcrumbs
oil for deep frying
1 medium onion, finely grated
2 egg yolks, beaten
3 oz (75 g) Mozzarella, cut into 1/2 inch (1 cm) cubes
4 oz (125 g) fine breadcrumbs
oil for deep frying
To garnish:
fresh coriander or parsley
method
1. Mix rice, onion, eggs and freshly ground black pepper. Flour your hands, put 1 tbsp of mixture into the palm of your hand and press a few pieces of cheese into the centre. Cover with more rice mixture, roll into a ball to enclose cheese.
2. Roll balls in breadcrumbs and deep fry in oil heated to 180°C (350°F). Fry four or five balls at a time, turning occasionally, for 5 minutes.
3. Drain on absorbent paper, garnish.
2. Roll balls in breadcrumbs and deep fry in oil heated to 180°C (350°F). Fry four or five balls at a time, turning occasionally, for 5 minutes.
3. Drain on absorbent paper, garnish.
serving amount
makes 16
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
