Instructions: FILLING:
Combine all the ingredients in a bowl.

RICE BALLS:
Combine the cooked rice with the egg in a bowl.

Make small, firm individual rice balls using the palm of the hand (wet the palms of hands). Make rice into balls, about 4cm diameter.

Shape each ball into a flattened disc. Put small amount of cheese filling into the centre of each disc. Wrap rice round the filling. Squeeze into tight ball.

Once all the balls are made, roll in plain flour. Pass through beaten egg.

Roll in breadcrumbs or cornflake crumbs and shake off the excess.

Deep or shallow fry the balls until golden brown.

Drain on paper towel to remove excess fat.

Degree of Difficulty: Low/Medium.

Preparation Time: About 30 minutes

Leftover Potential: Theyre best eaten immediately, but may be warmed up later or eaten cold.

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