Who could have thought that something so delicious could be prepared from leftover rice? The recipe we are going to share today is prepared from leftover rice, but once it is ready no could really tell the difference. The recipe is very easy to prepare and is one of the best ways to utilise leftover rice in an innovative way. So without any further blabbering let’s get straight into the recipe.
Ingredients:
- Rice- 1 cup (cooked)
- Spring onions- 3 (finely chopped)
- Green chilli- 1-2 (finely chopped)
- Garlic- 3 cloves (crushed)
- Fresh coriander leaves- 1-2 tbsp.
- Soy sauce- 1 tsp.
- Black pepper powder- ½ tsp.
- Corn flour- 2-3 tbsp.
- Honey- 2 tbsp.
- Sesame seeds for coating the rice balls
- Salt to taste
- Oil for deep frying
- For batter:
- Cornflour- 2 tbsp.
- Salt to season the batter
Procedure:
-  In frying pan or kadhai, heat up some oil. Add the whites of the green onion, crushed garlic and the green chillies to the oil. Sauté for 2-3 minutes. Now add the chopped vegetables and cook for another 5 minutes.
- Â Now add the salt, pepper powder and soy sauce. Mix everything really well and turn off the flame. Let the mixture cool.
- Â Now to the cooked vegetables add the cooked rice, chopped coriander, cornflour and honey. Mix everything to make a uniform mixture.
- Â Now prepare small lemon sized balls with the mixture and keep them in the refrigerator for 15-20 minutes.
- Â Make a thin batter by mixing the cornflour and water (the batter should be thin and not watery). Season the batter with some salt.
- Â In a kadhai, heat up oil for deep frying. Dip the rice balls in the batter and then coat them in sesame seed. Do the same with all the rice balls and keep them on a plate.
- Â Fry the rice balls in the hot oil until golden brown in colour. Make sure the oil is neither too hot nor too cold. Take out the balls on a kitchen towel to absorb the excess oil.
- Â Serve the honey rice balls with tomato ketchup or red chili sauce.
Image Source: amazonaws