Cheese balls with rice and onion recipe. Suitable for vegetarians

by HollieT

How to make cheese balls with rice and onion, step by step, detailed recipe with pictures. Suitable for vegetarians.

I was actually shopping for sesame seed paste when I came across flaked rice. I've never used it before, I was intrigued. Reading the instructions on the packet I noticed that a couple of recipes were offered, both of which contained meat. As a vegetarian I'm used to adapting recipes; excluding any meat and replacing with other foodstuffs. So, and after a little experimentation in the kitchen, I came up with this 'to die for' recipe. These cheese balls have a really crunchy exterior, but when you bite into them you get that hit of melted cheese. I love cheese, but when I've tried cheese balls in the past I've found them a bit sickly after just one or two. Adding the flaked rice helps to balance out the flavours, and I can honestly say that I can devour more than just one or two of these cheese balls.

Vegetarian Cheese balls with rice and onion.

Cheese balls with rice and onion can be served as part of a main course, with a salad or as an appetizer. They can also be eaten hot or cold. In fact, my daughter always asks me to put a few aside for the following day, so that she can put them in her lunch box and take them to school.

I've used Greek oregano to season the breadcrumbs, I think it gives the cheese a feta like taste, but if you don't have any to hand just use plain oregano, that works well, too.

I've used vegetarian cheese for this recipe and the remainder of the ingredients are all meat free. Milk is needed to prepare the flaked rice but I've used soy and cows milk, both are fine for this recipe.

I strongly recommend that you use a food processor to make the breadcrumbs. They need to be fine and even, otherwise they do not stick to the mixture properly and they fall off when deep frying. As the garlic is added to the milk and rice mixture, it really needs to be squeezed, not chopped, to ensure that it's equally distributed throughout the mixture.

How to make cheese balls with rice and onion.

How to make cheese balls with rice and onion.

Step by step.

Prep time 10 min  -  Total time 30 min
Ingredients for 3 servings
50 grams of flaked rice.  • 150 grams of grated cheese of choice.  • 1 small onion, finely chopped.  • 3 cloves of garlic, crushed.  • 1/2 pint of milk.  • 3 slices of wholewheat bread, for the breadcrumbs.  • 1 tsp of Greek oregano.  • 1 tsp of basil.  • Salt and freshly ground black pepper.  • Oil for deep frying.

1. Add the milk, garlic and flaked rice to a suitably sized pan. Season.

2. Bring to the boil, then turn down the heat and simmer gently for 12- 13 minutes, stirring occasionally.

3. When the mixture has thickened, remove from the heat to cool. It should be of a thick, porridge like consistency.

4. Put the bread, oregano and basil into a food processor. Season to taste, then blitz until you have fine, even breadcrumbs.

5. When the rice mixture has cooled, add the cheese and onion. Mix really well in order to ensure that the ingredients are equally distributed.

6. Flour your hands and take a small amount of the mixture (larger than a golf ball but smaller than a tennis ball) Roll the mixture between the palms of your hands to form a ball shape.

6. Roll the cheese mixture in the breadcrumbs ensuring that they are completely coated.

7. When all the mixture has been used and you have covered them with breadcrumbs, refrigerate for 30 minutes.

8. Heat enough oil to deep fry the cheese balls.

9. In batches, deep fry the cheese balls for about 3-4 minutes, or until they are golden brown.

10. Remove from the pan with a slotted spoon, place the cheese balls on paper towels to drain any excess oil.

11. Serve.

Recipe  0.0/5 Stars (0 Votes)
Add milk, rice and garlic to pan; simmer.
Add the milk, garlic and rice to a a pan, bring to the boil and then simmer gently for 12-13 minutes.
Add the milk, garlic and rice to a a ...
H. Thomas
When thickened remove from heat.
When the mixture has thickened, it should be the consistency of a thick porridge, remove from the heat and allow to cool
When the mixture has thickened, it sh...
H. Thomas
Combine the rice, cheese and onion.
When the rice cooled, add the cheese and onion. Combine well to ensure that all the ingredients are equally distributed.
When the rice cooled, add the cheese ...
H. Thomas
Blitz the breadcrumbs.
While the cheese mixture is cooling, add the bread, oregano and basil to your food processor. Season.
While the cheese mixture is cooling, ...
H. Thomas
Roll the balls in the breadcrumbs.
Take some of the cheese mixture and roll between the palms of your hands to form a ball. Then, roll in the breadcrumbs
Take some of the cheese mixture and r...
H,Thomas
Refrigerate for 30 minutes.
When you have used all the mixture, chill the balls in the fridge for 30 minutes.
When you have used all the mixture, c...
H.Thomas
Deep fry,
In batches, deep fry the balls in hot oil until they are golden brown.
In batches, deep fry the balls in hot...
H. Thomas
Serve
Cheese balls with rice and onion, served here on a bed of rocket.
Cheese balls with rice and onion, served here on a bed of rocket.
H. Thomas

Variations.

If you want to add a bit of spice to the dish, add some cayenne pepper to the food processor with the breadcrumbs. Alternatively, you can add some finely chopped chillies to the cheese, onion and rice mixture before rolling into the balls. 

Updated: 03/09/2013, HollieT
 
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HollieT on 11/04/2012

Hi Katie,

They're very moorish, I'm sure if left unchecked I could eat half a dozen.

katiem2 on 11/04/2012

Oh my this sounds so amazing, I have got to go make cheese balls with rice and onions NOW! Love it! Thanks :)K

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