Rice and Cheese Balls

Rice and Cheese Balls

Rice and Cheese Balls

Ingredients: 

2 cups cooked rice, preferably
overcooked rice
¼ cup sweet corn
2 cups paneer (fresh cottage cheese), grated
1 medium carrot, peeled, grated
A few small cubes of mozzarella cheese
2 tablespoons cornstarch
1 green chili, finely chopped
2 tablespoons cornstarch mixed
with ¼ cup water
1 teaspoon garlic powder Bread crumbs as required Salt to taste
1 teaspoon dry oregano or Italian seasoning 

Method: 

1. Mix together in a large bowl, paneer, rice, oregano, salt, garlic powder, and cornstarch. Mix until well combined.
2. Mix together in another bowl, carrots, mozzarella cubes, corn, and green chili. Divide and make 16 portions of each. There should be at least 1 cheese cube in each
portion.
3. Divide the rice mixture into equal 16 portions. Roll into balls. Flatten it slightly. Place a portion of the carrot cheese filling. Cover from all the sides to make a ball. Repeat with the remaining portions.
4. Place a foil in the air fryer basket.
5. Place breadcrumbs in a bowl. First dip the stuffed ball in the cornstarch mixed with water. Dredge the balls in the breadcrumbs and place in the air fryer. Spray some cooking spray over it.
6. Air fry in a preheated air fryer at 390°F for 10-15 minutes or until they are crisp.
7. Fry in batches.
8. Serve hot with either ketchup or a dip of your choice. Serve 2 balls per serving.