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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 1 |
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Always said I should try those. Well today had leftover rice in the fridge and thought why not. Resting time in fridge is not included in prep time. Ingredients:
2 cups rice, thai jasmine |
2 green onions, finely diced |
1/8 cup fresh parsley, finely diced |
3 slices corned beef, finely diced |
2 eggs |
salt and pepper |
mozzarella cheese, cut in 1 inch cubes |
1 egg |
1/4 cup breadcrumbs, fresh |
1/4 cup flour |
Directions:
1. Dredge mozzarella pieces in small amount of flour.
2. Mix together first five ingredients.
3. I just added a sprinkle of salt and a grind of pepper.
4. Spray your hands with spray oil.
5. Lay about 1 tablespoons of mixture in your hand, place 1 mozza cube on top and place about 1 tbsp more of mixture on top of cheese.
6. Cup hand and rotate mixture back and forth from one hand to the other until small ball has formed.
7. Place on plate lined with parchment paper in fridge over night.
8. Next day place in freezer for 1/2 hour before deep frying.
9. Scramble 1 egg in a bowl.
10. In another bowl mix together fresh bread crumbs and flour.
11. Coat rice ball in egg mixture and then coat in bread crumb mixture.
12. Coat in deep fryer at 375 for 3 - 4 minutes.
13. Served with oven roasted pork chops, a mustard/onion sauce and veggie stir fry.
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