cheesy rice cake

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cheesy rice cake

Name: cheesy rice cake
Prep time: 25 min
Total time: 25 min
Yield: 10 Servings
Ingredients: 300 g White rice (usually the leftover rice is used for this recipe, thus being reused); 200 g grated mozzarella cheese; 100 g Grated Parmesan Cheese; 1 cup Wheat flour; 1 unit(s) Egg; 1 to taste Parsley; 1 to taste Chives; 1 to taste Salt; 1 to taste Black pepper; 500 ml Canola oil for frying; 1/2 unit(s) White onion

🇧🇷Brazil

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(Português)

25 min(s)

10 servings

Arícia Ridan

@aricia

Ingredients
Recipe

White rice (usually the leftover rice is used for this recipe, thus being reused)300 g
grated mozzarella cheese200 g
Grated Parmesan Cheese100 g
Wheat flour1 cup
Egg1 unit(s)
Parsley1 to taste
Chives1 to taste
Salt1 to taste
Black pepper1 to taste
Canola oil for frying500 ml
White onion1/2 unit(s)

Considering that we already have a rice ready, separate the other ingredients
Finely chop the parsley, chives and onion
Grate the mozzarella and parmesan
Reserve a pan with enough oil for deep frying.
Set up a frying pan with a plate and paper towel to dry and a skimmer to pick up
Mix all the ingredients well, the dough should be sticky
Make a test ball and fry in hot oil, taste and if it's good continue, if you miss salt or seasoning, the time is now!
Cook all the dumplings and fry them slowly, slowly, the smaller the greater the chance that they will be crispy and well cheesy inside.
Remembering that this is a rice reuse recipe, use your creativity and innovate with your own chef's touch!

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cheesy rice cake

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