Follow these steps for perfect results
brown rice
uncooked
olive oil
spring onions
chopped
potatoes
cooked and mashed
broccoli
cooked, finely chopped
wheat germ
sesame seeds
breadcrumbs
Cook brown rice in boiling water until soft. Drain and set aside.
Chop spring onions.
Heat olive oil in a pan over medium heat.
Pan fry the chopped spring onions in olive oil until softened, stirring occasionally.
Remove from heat and allow to cool slightly.
In a large bowl, combine the cooked rice and fried spring onions.
Add cooked and mashed potatoes to the bowl.
Add finely chopped broccoli to the bowl.
Add wheat germ to the bowl.
Mix all ingredients well until thoroughly combined.
Cover the bowl and chill in the refrigerator until the mixture is firm, approximately 2 hours.
Once the mixture has firmed up, prepare a mix of sesame seeds and breadcrumbs in a shallow dish.
Take a small amount of the rice and potato mixture and roll it into a small ball.
Roll each ball in the sesame seed and breadcrumb mixture, ensuring it's fully coated.
Heat a little olive oil in a pan over medium heat.
Fry the coated rice and potato balls in the heated olive oil until golden brown on all sides.
Remove the fried balls from the pan and place them on an absorbent paper towel to drain excess oil.
Serve warm.
Expert advice for the best results
Ensure the potato mixture is firm before rolling into balls.
Adjust the amount of sesame seeds and breadcrumbs to your liking.
Serve with a dipping sauce such as sweet chili sauce or aioli.
Everything you need to know before you start
15 mins
Can be made ahead and refrigerated for up to 24 hours before frying.
Arrange on a platter and garnish with fresh parsley.
Serve as an appetizer
Serve as a side dish
Serve with a dipping sauce
Such as Pinot Grigio
Crisp and refreshing
Discover the story behind this recipe
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