Cheese Stuffed Vegetarian Rice Balls

Ingredients

Rice, cooked – 1 cup
Carrot, grated – 1/2 cup
Green bell pepper, finely chopped – 1/4th cup
Green olive, chopped – 1 tablespoon
Black olive, chopped – 1 tablespoon
Pickled jalapenos, de-seeded and chopped – 1 tablespoon
Mixed Italian Herbs – 1/2 teaspoon
Crushed black pepper – 1/4th teaspoon
White sesame seeds – 1 teaspoon (optional)
Mozzarella Cheese, cut into 1/2 inch cubes – 12 -14 pcs
Fine bread crumb – 2 tablespoon
Salt to taste
Oil for deep frying

For outer coating

Corn flour – 3 tablespoon
Water – 1/4 cup
Bread crumb – 1 cup

Method

In a large mixing bowl place the cooked rice, grated carrot, chopped green bell pepper. Add the chopped green and black olives along with the mixed herbs, crushed black pepper, sesame seeds and salt. Mix well.

Add the bread crumb and form a dough. (I had used around 2 tablespoon of breadcrumb to make a firm dough, but you may alter the quantity as required). Divide the dough into 12-14 equal portions.

Take one portion of the rice and vegetable mixture, place it on your palm and flatten it making a small depression in the center. Place one small cheese cube at the center, cover and roll it into a ball. Ensure that the cheese cube is well covered. Repeat the same process to make the remaning rice balls.

Once all the rice balls are made prepare the corn flour and water wash by mixing corn flour and water in a bowl, place the breadcrumb in a shallow plate alongside. Now dip the rice ball in the corn flour wash, transfer coated rice balls into bread crumb and quickly roll over ensuring that the balls are well coated with breadcrumb. Repeat same process for the remaining rice balls. Keep aside.

Heat sufficient oil in a kadhai, carefully slide the rice balls one at a time into the hot oil, deep fry until golden brown. Drain with a slotted spoon and keep on absorbent paper.