Potato Rice Balls Recipes

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.

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.

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Heat olive oil in a skillet over medium heat, and cook and stir the garlic until fragrant and soft, about 3 minutes. Stir in the ground beef. Cook and stir the meat, breaking it into crumbles as it cooks, until browned and the meat is no longer pink inside, about 10 minutes. Drain off excess grease.
• Place hot cooked rice, ground beef, salt and pepper, and 1/2 cup of pasta sauce in a bowl, and mix thoroughly together. Mix in the Parmesan and mozzarella cheese until mozzarella cheese melts. Scoop up handfuls of rice mixture, and gently form into 2 1/2-inch balls. Place balls on a baking sheet, and refrigerate until cool and firm, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove the rice balls from the refrigerator, and roll each in beaten egg and then bread crumbs to thoroughly coat. Return to baking sheet, and bake until the outside of the rice balls is crispy, about 25 minutes. Heat 1 1/2 cups of pasta sauce in a saucepan over medium heat, and cover rice balls with heated sauce to serve.

Steps:

• Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate.
• Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so wet your hands a little as you go. Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well. Put the breadcrumbed balls on a plate.
• Heat 2 inches of oil in a deep skillet or Dutch oven to 375 degrees F, or until the mixture bubbles when a breadcrumb is added.
• Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. Remove to a paper towel-lined plate and sprinkle immediately with salt.
• Garnish with more Parmesan and parsley.
• Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
• Preheat the oven to 350 degrees F.
• Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape.
• Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Add the seasoned salt and black pepper.
• Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place bake until the butter has melted and the potatoes are warmed through, a few minutes.

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.

Steps:

• Pour rice into a bowl and rinse under running water. Give it a good scrubbing with your hands; rinse off the starch and drain.
• Place rice in a small pot with water and salt. Cover with a tight-fitting lid and turn the burner to high. Cook for 2 minutes, then reduce heat to low and cook for 20 minutes. Turn off the heat and let sit with the lid on to fully absorb the moisture for 10 minutes. Transfer rice to a cutting board to cool slightly.
• Season flaked salmon with soy sauce.
• Flatten cooled rice into a rectangle and divide into 6 portions. Place a portion of salmon on top of each section of rice. Wet your hands and pick up a section of rice. Gently cup the rice around the filling; keep cupping until filling is completely covered and you've formed a ball. Mold the rice ball into a triangle shape by placing the bottom on one palm and flattening the back with your fingers. Bend the other hand and press the rice into a triangle on your palm, flattening the front side if needed. Place a strip of nori on the bottom of the onigiri to make it easier to pick up.
• Repeat to make remaining rice balls, wetting your hands as necessary to prevent the rice from sticking.

Steps:

• Filling:.
• Peel, chop and cook sweet potato in microwave until soft. About 6 minutes. Mash until creamy.
• Meanwhile, combine all other filling ingredients in a food processor until smooth.
• Stir together well.
• Using your hands, form into 24 1-inch sized balls and place on cookie sheet lined with parchment paper.
• Place in freezer to cool to make them easier to handle.
• Risotto:.
• Saute onion in large saucepan until tender. Add garlic.
• Add the dry rice and stir constantly for 2 minutes.
• Add the white wine stir until absorbed.
• Add the broth 1/2 cup at a time. Waiting until fully absorbed between each addition. The entire process takes about 15-20 minutes. Season as desired.
• Assembly:.
• Take a frozen filling ball and wrap the risotto around it by rolling in your hands. Then roll in breadcrumbs and place on parchment lined cookie sheet.
• Can be frozen at this point.
• Otherwise spritz with olive oil and bake at 400F for about 30 minutes.
• Serve with marinara sauce.

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.

Steps:

• Cook rice and lentils until soft, about 1/2 an hour.
• Meanwhile, in a large skillet sprayed with non stick cooking spray (or oil), cook onions until tender.
• Add the rest of the veggies and cook until very soft, about 20-25 minutes, adding water if needed.
• In a large bowl, combine hot rice and lentils with veggies, mash well.
• Add the rest of the ingredients and mix well.
• Form into 10 rice balls, or 4 patties to make veggie burgers, and refrigerate for 1/2 an hour.
• Fry in oil, turning frequently.
• Serve warm.
• I make veggie burgers and serve with a green salad.