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Curried Rice Balls

  Butter/Margarine 1⁄4 Cup (4 tbs)
  Rice 1⁄2 Cup (8 tbs) (Brand)
  Chicken bouillon cubes 4 , crushed
  Water 1 1⁄4 Cup (20 tbs)
  Oregano 1⁄4 Teaspoon, crushed
For chutney dip
  Flour 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Sugar 1⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Eggs 3 , beaten
  Curry powder 1⁄2 Teaspoon
  Fine corn flake crumbs 1 Cup (16 tbs) (Adjust Quantity As Needed For Coating)
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Egg yolks 2 , beaten
  Milk 1 Cup (16 tbs)
  Finely chopped chutney 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon

In a large skillet, melt butter or margarine.
Add rice and saute* until golden brown.
Add bouillon cubes, water, salt and oregano.
Mix well.
Bring to a boil.
Cover tightly and simmer 20 minutes.
Remove from heat.
Let stand, covered, until all water is absorbed, about 5 minutes.
Combine eggs, corn-flake crumbs and 1/2 teaspoon curry powder.
Add to rice; mix thoroughly.
Shape mixture into 24 balls.
Generously coat balls with corn-flake crumbs.
Chill until ready to use.
Deep-fat fry at 375°F (191°C) until coating is golden brown, and rice balls are hot, 2 to 3 minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1843 Calories from Fat 1072

% Daily Value*

Total Fat 121 g186.4%

Saturated Fat 46.6 g233.1%

Trans Fat 0 g

Cholesterol 1148.2 mg382.7%

Sodium 5086.9 mg212%

Total Carbohydrates 149 g49.6%

Dietary Fiber 4.6 g18.4%

Sugars 18.2 g

Protein 43 g86.4%

Vitamin A 101.9% Vitamin C 40.2%

Calcium 44.9% Iron 103.9%

*Based on a 2000 Calorie diet

Curried Rice Balls Recipe