Lemon and Rice Cheese Bombs
These lemon and rice cheese bombs are crispy-fried rice balls made with lemon rice stuffed with melty cheese.
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Servings: 10
Ingredients
- ½ cup Arborio rice
- ¾ cup Potatoes cooked and grated
- 1 tsp Salt
- ½ cup Garbanzo beans cooked
- ½ cup Onions chopped
- 1 clove Garlic finely chopped
- 3 tbsp Cilantro
- ½ tsp Cumin
- 1½ tbsp Butter
- ⅛ tsp Turmeric
- ½ tsp Garam masala
- 1 tbsp Chili flakes
- ¼ tsp Cayenne
- 3 tbsp Peanuts roasted
- 3 cups Oil for deep frying
- 4 tbsp Rice flour
- ⅓ cup Aquafaba
Instructions
- Pulse the peanuts in a spice grinder to make smooth mixture. Set aside.
- In another bowl, mash the garbanzo benans aside.
- Heat butter in a heavy-bottomed pan. Add the cumin, onion and garlic. Sauté for 2-3 minutes till the onions are translucent. Add the arborio rice and sauté for 2-3 minutes.
- Add the garam masala and turmeric. Set it aside for 3 minutes.
- Add 1/2 cup water, simmer for 2-3 minutes till the water is dissolved.
- Add another 1/2 cup water and cook for 4-5 minutes.
- Add the final cup of water and let it cook on a medium hit. Switch off the flame.
- Add the grated potatoes, mashed garbanzos, chili flakes, salt, cayenne, lemon juice, lemon zest, peanuts, and cilantro. Mix thoroughly.
- Transfer to a bowl, cover, and refrigerate for an hour atleast.
- Scoop quarter cup of the chilled rice mixture. Make a well in center and stuff the cheese ball inside. Cover and roll into a ball. Repeat with the remaining rice. Keep in a parchment lined tray, cover with a wrap and freeze for 1-2 hours.
- Add rice flour to aquafaba and whisk till smooth without any lumps.
- Heat oil in a heavy-bottomed pan. Dip each ball in aquafaba, roll in rice flour, dip again in aquafaba.
- Drop the balls carefully in hot oil. Deep fry for 4-5 minutes, flipping once till golden brown. Drain the excess oil. Transfer t serving bowl.
- Serve with mint chutney or ketchup.