Fried Rice Balls by Olivia Dyer & Bridy Fulvio

Dietary Guidelines: , , , , ,

Print Friendly, PDF & Email

Serves

4

Ingredients

  • 2 cups cooked rice
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • 2 eggs, beaten
  • 30 g Bega cheese, chopped into 2 cm cubes
  • 2 tablespoons Casalare rice crumbs oil, for deep frying

Method

  1. Blend the cooked rice in a food processor. Mix the blended rice, herbs and egg and then roll the mixture into small balls.
  2. Press a piece of cheese into the centre of each, making sure the cheese is covered. Roll in rice crumbs, and then deep fry in oil until golden brown.

RECIPE NOTES:

For those who wish to avoid deep frying, baste lightly with oil and brown in the oven for about 20 minutes.

Diabetic Friendly: Only use 25g of reduced fat cheese

Low Fat: Cook in non-stick pan with no oil then bake in oven until golden

Nutritional Analysis

Per serve: fat 3.5 g, saturated fat 1.1 g, protein 6.2 g, carbohydrate 28 g, sodium 163 mg, energy 711 kJ (170 Cal), GI high

Low to No Additives

Recipe taken from Low to No Additives By Olivia Dyer & Bridy Fulvio.

Click here to find out how to purchase this book

Click here to read Olivia & Bridy’s article on Food Additives

Click here to read Olivia & Bridy’s article on Food Additive Effects & Reactions

Click here to read Olivia & Bridy’s A-Z list of Prescribed Food Additive Names

You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.