Crunchy Vegetable Rice Balls
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Crunchy Vegetable Rice Balls, a wholesome combination of rice and veggies spiked up with spices. The use of soy sauce and spring onions imparts an oriental flavour. Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to balls.You can make good use of left over rice to make these Crunchy Vegetable Rice Balls.
- Heat oil in a vessel, add spring onion whites, crushed garlic and green chilies and saute for 3 min. Add the chopped vegetables and saute for 5 min.
- Add salt, pepper powder and soy sauce and mix. Turn off heat and cool.
- Mix cooked rice, chopped coriander leaves and the cooked vegetables. Add corn flour and honey and mix.
- Prepare small lemon sized balls and refrigerate for 10 or 15 min.
- In a small bowl, make a thin batter for flour, water and salt.
- Dip each ball into the flour mixture and roll in the sesame seeds and keep aside.
- Heat the oil for deep frying in a non-stick wok.
- Once it piping hot, reduce flame and place the balls into the hot oil and deep fry on medium flame to high flame till they turn golden brown.
- Remove on absorbent paper and serve hot with tomato sauce.
- Serve hot.
This recipe was contributed by MOONBEAMS on 21 Jun 2015
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