Risotto balls

Yield: 1 servings

Measure Ingredient
2 cups Cooked rice; (preferably pudding
\N \N ; or risotto rice)
1 \N Egg; lightly beaten
10 grams Jarlsberg or Gruyere-style cheese; grated, (you could
\N \N ; also use Cheddar)
1 teaspoon Paprika
¼ teaspoon Ground nutmeg
1 pinch Pepper
1 tablespoon Finely chopped Italian parsley; or coriander
3 tablespoons Plain flour; up to 4
2 \N Eggs; lightly beaten
1 cup Bread or cornflake crumbs; (approx.)
\N \N Oil for frying; (canola or peanut)




Combine all the ingredients in a bowl.


Combine the cooked rice with the egg in a bowl.

Make small, firm 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 cornflake crumbs and shake off the excess.

Deep or shallow fry the balls until golden brown.

Drain on paper towel to remove excess fat.

Degree of Difficulty: Low/Medium.

Preparation Time: About 30 minutes Leftover Potential: They're best eaten immediately, but may be warmed up later or eaten cold.

Converted by MC_Buster.

Per serving: 687 Calories (kcal); 15g Total Fat; (19% calories from fat); 27g Protein; 107g Carbohydrate; 561mg Cholesterol; 175mg Sodium Food Exchanges: 7 Grain(Starch); 2½ Lean Meat; 0 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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