Spicy Mexican Rice Balls
Category: Appetizers and Snacks
You know when you get Chinese food and there is always leftover rice - don’t toss it. Save it and make these rice balls the next day.
They are creamy, spicy and super yummy.
2 cups of cooked white rice (brown would work as well)
1 cup of shredded cheddar cheese
2 Tbsps of spicy red pepper sauce
1 tsp salt
1 tsp cumin
1 tsp chili powder
2 Tbsps of fresh diced cilantro
1 cup of Panko breadcrumbs
Vegetable oil, as needed for frying
In a deep pot (not too big, I use a sauce pan) warm the vegetable oil to 375 degrees.
In a bowl, drop in the rice, cheese, red pepper sauce, a cracked egg, and salt.
In another bowl, add the breadcrumbs, cumin and chili powder.
From the rice mixture, roll out about 15 rice balls then roll them in the panko mixture.
Deep fry each ball until they are golden brown, about 3-4 minutes each, watch them closely.
Serving Size: 1 Ball
Calories per serving: 138.21 kcal
Fat per serving: 9.4 g
Saturated fat per serving: 1.98 g
Carbs per serving: 10.21 g
Protein per serving: 3.21 g
Fiber per serving: 0.3 g
Sugar per serving: 0.2 g
Sodium per serving: 113.57 mg
Trans fat per serving: 0.14 g
Cholesterol per serving: 18.35 mg