Cheesy Quinoa Rice Balls
Turn your leftover rice into these delicious cheesy quinoa rice balls! They are made with leftover rice, quinoa, whatever vegetables you have on hand, and cheese. Serve as is or with warm marinara sauce for dipping
Ingredients
- 2 cup cooked short grain rice
- 1 1/2 cup shredded mozzarella cheese or Italian cheese mix
- 1/4 cup grated Parmesan cheese
- 1 tsp oil
- 3 green onion finely chopped
- 1 red chili seeded and finely minced
- salt and pepper to season
- some flour for coating
- 2 eggs beaten
- 1 cup panko breadcrumbs
- 3/4 cup oil for frying
- marinara sauce for dipping, optional
Instructions
- Heat 1 teaspoon oil in a skillet over medium heat and saute green onion and red chili for 30-60 seconds to wilt seasoning with salt.
- In a mixing bowl combine rice, green onion and chili mixture, cheese. Mix well and from into small balls. Roll the rice balls in flour, egg and breadcrumbs.
- Heat oil in s small pan over medium heat until hot. Deep fry the rice balls until the crust gets golden brown. Adjust the heat so the rice balls don't get brown too quickly. Serve hot as is or with warm marinara sauce.