Vegetable Rice Balls

What could be an interesting way to use up the leftover rice than these super crispy, delicious and tasty rice balls that are loaded with vegetables!

There are many ways to make use of leftover rice, but this recipe will definitely top the charts! So, next time you won’t have to think about how to use the leftover rice. Just go ahead and make these leftover rice balls and your family will definitely love them.

Rice is one such habitual ingredient that you are most likely to find in every Indian household. Every so often we miscalculate the amount of rice that is to be cooked and end up with a bit too much.

HOW TO MAKE THIS LEFTOVER RICE BALLS:

In a mixing bowl, add the mashed leftover rice, grated carrot, peas, corn, potatoes, spices, cilantro, chilli, ginger garlic paste and salt, mix until well combined.

Keep the mixture in freezer for 10 minutes and make smooth balls from the mixture.

Refrigerate the balls for 15 minutes. And then dip the balls in milk and then in bread crumbs, so that they are coated with crumbs all over.

Heat oil in pan, once the oil is hot, turn the heat to medium and fry the balls till they are golden brown and crispy.

Serve hot with tomato ketchup or green chutney along with cup of coffee or tea.

TIPS TO REMEMBER:

Some of the tips to remember while making these crispy rice balls are :

  • Make sure there is no excess moist in mixture. If the mixture is too soft, then add some more all purpose flour so that you are able to make proper balls out of it.
  • Always make sure to freeze the balls for 15 minutes in freezer before coating them.
  • Always grease your hands with oil before making the balls out of the mixture so that you will get smooth balls and mixture shall not stick to your hand.
  • Always freeze the coated balls for 20 minutes in freezer to avoid shred or burst of the balls in the oil.
  • You can double coat the balls for extra crispy.
  • Always fry them in hot oil on medium flame as it will helps in cooking from inside of the balls.
  • You can also replace potatoes with paneer.

VARIATIONS AND SUBSTITUTIONS:

Some of my favourite variations are:

  • Cheese – You can add cheese in this recipe, but you can use any cheese of your choice.
  • Potatoes – You can make the rice balls without potatoes, just add grated paneer in place of potatoes.
  • Bread Crumbs – If you want to make them without bread crumb, then go on ahead with some crushed cornflakes or crushed fine vermicelli.

HOW TO BAKE RICE BALLS?

To bake these rice balls, pre heat the oven at 400 F. Then place the balls on a baking tray and bake them for 15-20 minutes or until they are crisp and golden.

HOW TO SERVE VEGETABLE RICE BALLS?

Serve these crispy rice balls with some tomato ketchup or with your favorite dipping sauces along with a hot cup of coffee or tea.

HOW TO STORE VEGETABLE RICE BALLS?

Rice balls stays very well in refrigerator for 3 days. To freeze, place the coated balls in a baking tray and freeze for 1 hour and then add it to zip lock and freeze for upto a month.

You might also like,

Corn Cheese Balls

Beet Falafel

Chicken Pakora

VEGETABLE RICE BALLS RECIPE:

INGREDIENTS:

1 cup leftover rice, mashed
1/4 cup boiled potato, mashed
2 tbsp carrot, finely grated
2 tbsp corn, I have used frozen
2 tbsp green peas, I have used frozen
1 tbsp ginger garlic paste
1 green chilli, chopped
1/2 tsp red chilli flakes
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp red chilli powder
salt to taste
2 tbsp cilantro, finely chopped
1/2 cup milk
1 cup bread crumbs
oil for frying

DIRECTIONS:

  1. In a mixing bowl, add the mashed leftover rice, grated carrot, peas, corn, potatoes, spices, cilantro, chilli, ginger garlic paste and salt, mix until well combined.
  2. Keep the mixture in freezer for 10 minutes and make smooth balls from the mixture.
  3. Refrigerate the balls for 15 minutes. And then dip the balls in milk and then in bread crumbs, so that they are coated with crumbs all over.
  4. Heat oil in pan, once the oil is hot, turn the heat to medium and fry the balls till they are golden brown and crispy.
  5. Serve hot with tomato ketchup or green chutney along with cup of coffee or tea.

RECIPE NOTES:

  1. Make sure there is no excess moist in mixture. If the mixture is too soft, then add some more all purpose flour so that you are able to make proper balls out of it.
  2. Always make sure to freeze the balls for 15 minutes in freezer before coating them.
  3. Always grease your hands with oil before making the balls out of the mixture so that you will get smooth balls and mixture shall not stick to your hand.
  4. Always freeze the coated balls for 20 minutes in freezer to avoid shred or burst of the balls in the oil.
  5. You can double coat the balls for extra crispy.
  6. Always fry them in hot oil on medium flame as it will helps in cooking from inside of the balls.
  7. You can also replace potatoes with paneer.
  8. You may shape them into flat patties too.

Are you making this recipe? Then don’t forget to like and leave your comments for this recipe!  I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara

Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOKINSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!

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