RICE AND CHEESE BALLS

Preparation Method :

• Cook the rice in boiling salted water for 10 -15 minutes. Drain, rinse and fluff. Stir in the melted butter and leave to get completely cold.
• Cut the ham into 20 mm squares. Cube the cheese and beat the eggs, salt and pepper into the rice.
• Place the rice mixture in the palm of your hand and flatten it into a small circle.
• Lay a square of ham on top and then a cube of cheese. Top with rice.
• Gently roll the mixture between your hands to make a neat ball. Make about 20 balls in the same way, using up all the ingredients.
• Heat the oil for deep frying until it reaches 180° C/350° F or until a small cube of stale bread dropped into the oil turns golden in 1 minute.
• Meanwhile roll each ball in breadcrumbs on a plate or sheet of greaseproof paper, to coat them all over. Shake off any excess crumbs.
• Deep fry the balls, a few at a time for about 5-6 minutes or until golden brown.
• Remove them from the oil and drain on absorbent paper. Keep the balls hot while you fry the others. Drain and serve.