​Cheese & Pepperoni Rice Balls

 

​Prep time: 15 minutes
Cook time: 15 minutes

​Ingredients

​2 cups cooked rice (leftover rice works best)
​4 eggs
​150 grams mozzarella cheese, grated
​1 slice calabrese or pepperoni, finely chopped or grated
​3 heaping tablespoons whole wheat flour
​1/2 tablespoon baking powder
​Fresh parsley, finely chopped (to taste)
​Salt and black pepper (to taste)
​Breadcrumbs (for coating)
​Oil (for frying or spraying)

​Instructions

​1. Create the Mixture In a large mixing bowl, combine the cooked rice, eggs, salt, pepper, and chopped parsley. Mix well until the rice is fully coated by the eggs.
​2. Add the Texture and Flavor Stir in the grated mozzarella and the finely chopped calabrese/pepperoni. Add the whole wheat flour and baking powder. Mix everything until you have a thick, sticky dough that holds its shape.
​3. Shape the Balls Take a small portion of the mixture and roll it between your palms to form a ball (about the size of a golf ball). To get that "molten center" look from the photo, you can place a small cube of extra cheese in the middle of the ball before sealing it.
​4. The Breading Roll each ball in a bowl of breadcrumbs until they are completely and evenly coated. This provides the golden, crunchy crust.
​5. Cooking
​For the Air Fryer: Place the balls in the basket, spray them with a little oil, and cook at 200°C for about 12 to 15 minutes until they are golden brown.
​For Deep Frying: Heat oil in a deep pan. Fry the balls in small batches for 3 to 5 minutes, turning them occasionally until they are crispy and golden.
​For Baking: Place them on a baking sheet lined with parchment paper. Bake at 200°C for 20 to 25 minutes.
​Chef’s Tips
​Firmness: If the mixture feels too wet to shape, add one more tablespoon of flour.
​Serving: Serve these hot with a squeeze of lime (as seen in your picture) or a side of marinara sauce for dipping.
​Variety: You can also swap the pepperoni for cooked bacon bits or finely chopped ham.