How to make Stuffed Rice Fritters - Left over rice turned into tasty fritters

This recipe has featured on the show Khanakhazana.

Main Ingredients : Cooked Rice (पके हुए चावल), Processed Cheese (प्रोसेस्ड चीज़)

Cuisine : Fusion

Course : Snacks and Starters

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Stuffed Rice Fritters Recipe Card

Stuffed Rice Fritters
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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Stuffed Rice Fritters checkout Chawal Ke Pakore, Chawal Ke Pakode, Cooked Rice Pancakes, Rice Soya Burger . You can also find more Snacks and Starters recipes like Eggless Sponge Cake, Chicken Broasted, Royal Carrot Cake, Sprout Bhelpuri.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Stuffed Rice Fritters Recipe

  • Cooked Rice cooked 1 cup

  • Processed Cheese to taste

  • Black pepper powder to taste

  • Refined flour (maida) 1 tablespoon

  • Milk 1 tablespoon

  • Fresh bread crumbs 1 cup

  • Processed cheese ½ centimeter cubes 100 grams

  • Onion chopped 1 medium

  • Oil to deep fry

Method

Step 1

Add the salt, black pepper powder, refined flour and milk to the left over rice. Mix well. Add the fresh bread crumbs and mix well. Set aside in the refrigerator to chill.

Step 2

Divide the rice mixture into equal portions and shape them into balls. Insert a cheese cube into the rice ball, enclose it properly and then flatten it slightly.

Step 3

In a few rice balls, insert the filling of chopped onions. Shape these into perfect round balls.

Step 4

Heat sufficient oil in a non-stick kadai. Deep fry the cheese stuffed fritters and onion stuffed fritters till golden and crisp. Remove and drain on absorbent paper.

Step 5

Serve hot.