Rice And Potato Balls Recipes
ITALIAN RICE BALLS
These are served with Italian dinners as a side, like a bread. They're great with sauce and pasta dishes.
Provided by VINCE JONES
Categories Side Dish Rice Side Dish Recipes
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate.
- Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.
- Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.
- In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). (Should have enough oil to completely cover rice balls.) Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.
Nutrition Facts : Calories 683.4 calories, Carbohydrate 34.7 g, Cholesterol 37.6 mg, Fat 57.8 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 8.8 g, Sodium 804.8 mg, Sugar 1.5 g
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.
CHEESY RICE BALLS
Provided by Marcela Valladolid
Categories appetizer
Time 50m
Yield 16 rice balls
Number Of Ingredients 8
Steps:
- Fill a saucepan halfway with vegetable oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
- Put some flour in a shallow bowl and season with salt and pepper. Put the eggs and panko in separate shallow bowls.
- Form the rice into 1 1/2-inch balls. Push some of the cheese and ham into the center of each ball and press the rice around the filling. Dredge the rice balls in the seasoned flour, shaking off the excess, then in the egg followed by the panko.
- Place a few of the balls in the hot oil and cook until golden brown all over, about 3 minutes. Repeat with the remaining rice balls. Drain slightly on paper towels and serve.
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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4.6/5 (10)Total Time 1 hrEstimated Reading Time 3 mins
- Cook potato and rice: Place potatoes in a medium pot. Fill with 3 cups water; cover and boil for 10-12 minutes or until potatoes are fully cooked. Remove from water and set aside. Cook rice according to manufacturer instructions. set aside as well to cool.
- Cook Meat Filling: While the potatoes and rice are cooking, prepare the meat filling. Heat a large pan on medium/high heat. Add ground beef and cook for 5 minutes or until the water is absorbed. Add onions and garlic and cook for 5-8 minutes or until onions are soft. Next, add the spices (salt, pepper, cumin, coriander, chili powder, cinnamon) and cook for 5 minutes. Turn off heat, add the cilantro and set meat mixture aside to cool.
- Prepare shell mixture: Place cool 2 cups cooked rice, 2 cooked (cut in 4th) potatoes, 1/4 cup cornstarch and salt in a large bowl of a food processor or electric mixture. Processor for about 1 minutes or until the mixture comes together. Do NOT over processor or mixture will turn into a paste. (If you do not have a food processor or mixer this can be also done by hand, vigorously combine and mash all the ingredients with your hand until fully combined).
- To Shape: Have a bowl of cold water nearby. Handling with slightly moistened hands, take a small amount of dough, size of a small lime, and shape it like a football or regular round ball. Hold the ball of dough in one hand and hollow it with the thumb of the other hand until you get an elongated oval shell about ¼ in. thick and 3 in. long, it does not have to be perfect. Fill and close the opening, and roll it gently from left to right between the palms to make it look like an egg with two pointed ends. Moisten your fingers whenever dough feels sticky. Put the finished ones on a big tray in one layer.
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