Yesterday, I prepared Vegetable Fried Rice and had some left over white rice and chopped mixed vegetables. Decided to use the left over rice and veggies to prepare an Indo Chinese appetizer. Very easy and quick to bring together and makes for a great evening snack when your kids come home hungry after play. Interesting combination of flavors and textures. Nehal enjoys them with tomato ketchup.
Sesame Honey Rice Balls Recipe
Prep & Cooking: 30 mts
1 cup rice, cooked
3 spring onion whites, finely chopped
1 cup chopped vegetables (carrot, beans, capsicum)
1-2 green chilli finely chopped
3 garlic cloves,crushed
1 1/2 tbsps coriander leaves, chopped
1 tsp soy sauce
black pepper pwd to taste
2 1/2 -3 tbsps corn flour
2 tbsps honey
sesame seeds for coating
salt to taste
oil for deep frying
1/2 tbsp oil
For flour batter:
2 tbsps flour/maida
pinch of salt
water to make thin batter
1 Heat oil in a vessel, add spring onion whites, crushed garlic and green chilies and saute for 3 mts. Add the chopped vegetables and saute for 5 mts. Add salt, pepper pwd and soy sauce and mix. Turn off heat and cool.
2 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 15 mts.
3 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.
4 Heat oil for deep frying in a heavy bottomed vessel. 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 onto absorbent paper and then place them on a baking sheet and place in warm oven till you serve them. This will ensure they are crisp and fresher tasting.
5 Serve hot with tomato sauce.