CHEESE BALLS (arincini)
COOKBOOK: What’s Cooking - my own recipe for final result
Well there is a story to tell about this recipe. If only I could get my hands on the author or cook who put this one together!
The photo looks just like my cheese balls but the recipe makes no mention other than to mould cheese mixture into small cheese balls, refrigerate and serve! I couldn’t serve them like that! It just sounded & looked horrible!
The picture and the instructions did not match, I had to improvise and think of a solution.
Out came the cooked rice, some eggs and breadcrumbs and voila, arincini cheese balls were created!
Super happy with the final result and so was the family!
115g cream cheese (4oz)
3 cups cheddar cheese or tasty cheese , grated
4 teaspoons french mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
4 teaspoons chilli flakes
300g rice, cooked
Salt and pepper
2 eggs, lightly whisked
3 cups breadcrumbs
Olive oil for frying
Soften cream cheese in a bowl. Add cheddar cheese,mustard, garlic powder, Worcestershire sauce and chilli flakes. Mix well.
Shape into small 1/2 inch balls and refrigerate for 1 hour.
Place cooked rice in other bowl, add eggs, salt and pepper and mix well. Take 2 tablespoons of rice and mould in the palm of your hand, take one cheese ball and place it in the centre. Push down a little and mould the rice to cover the cheese ball. Keep rolling with your hands until you have a perfectly round ball.
Take the ball and place it in the breadcrumbs and coat.
Refrigerate the cheese balls for 1hr approx.
Heat the oil in a frying pan (half way up the frying pan)
Add the balls in the oil and turn frequently until golden in colour.
Remove and place on paper towel. Allow them to stand for approx. 20mins before serving. Warning: the cheese in the centre could still be very hot.