Potato Rice Balls Recipes
POTATO RICE BALLS
It's the end of the week and you have leftover Mashed potatoes and leftover rice! Combine them into these tasty treats.Made in the oven with just a touch of olive oil spray to keep the fat down. I didn't add any seasonings because the mashed potatoes and rice was well seasoned along with using seasoned bread crumbs. But do add some if your left overs were bland. This will work with any mashed potato form russets, sweet potato, to red potatoes and try leftover arborio, jasmine, basmati to brown rice. This makes a great side or make mini ones for appetizers.
Provided by Rita1652
Categories Potato
Time 40m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Combine the first 5 ingredients with clean hands. Form into balls and roll in bread crumbs pressing in to coat the balls.
- Place on a olive oil spayed cookie sheet pan. Lightly spray the tops of the balls.
- Place in oven and bake 10 minutes. Flip and bake 10 more minutes.
- Remove and enjoy as is or drizzle olive oil over them, or dip in to your favorite tomato sauce.
RICE AND POTATO BALLS
Make and share this Rice and Potato Balls recipe from Food.com.
Provided by Missy Wombat
Categories Vegan
Time 4h5m
Yield 30 small balls
Number Of Ingredients 8
Steps:
- Cook rice in boiling water until soft, drain and set aside.
- Pan fry the spring onions in a little oil until soft.
- Allow to cool a little.
- Combine rice and spring onions in a bowl.
- Add the mashed potato, broccoli, wheatgerm.
- Mix well.
- Chill in the fridge until the mixture is firm (usually a few hours).
- Once the mix has firmed up, roll into small balls roll in a mix of sesame seeds and breadcrumbs.
- Fry in a little olive oil until golden brown.
- Drain on an absorbent paper towel.
Nutrition Facts : Calories 48.2, Fat 1.5, SaturatedFat 0.2, Sodium 15.9, Carbohydrate 7.5, Fiber 1, Sugar 0.3, Protein 1.5
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