Ingredient: cumin, coriander, & smoked paprika

The art of stuffing shouldn’t be reserved just for holidays. Stuffed foods let you combine different textures and flavors in every bite. They offer a unique presentation with one food acting as the dish for serving the other ingredients.

Stuffed mushrooms or peppers are probably some of the most common along with a basic sandwich or burger. One of my favorites is clam chowder being served in a bread bowl.

Stuffed foods appear in almost every culture. The options of ‘food inside of food’ is virtually limitless. Any food that can be wrapped around other foods such as large leaves, pasta or pizza dough can also make amazing delicacies.

Basic rice isn’t quite so basic when its shaped and stuffed. These rice and potato balls are a meal all in one …. rice, potatoes, chicken & cheese.

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Rice & Potato Balls

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Rating: 5
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Course

Main Dish

Cuisine

American, Middle Eastern

Keyword

rice & potato balls

Servings

MetricUS Imperial

Ingredients

Shell Mixture

• 568 gm (about 1 1/4 LB) potatoes, boiled
• 2 cups Basmati or Jasmine rice, cooked
• 30 gm Parmesan cheese
• 1 large egg, beaten
• 1 tsp salt
• 1/2 tsp pepper

Chicken Filling

• 454 gm ground chicken
• 1 Tbsp oil
• 1/2 cup onion, finely diced
• 3 cloves garlic, minced
• 1 tsp sea salt
• 1/4 tsp pepper
• 1/2 tsp EACH cumin, coriander, & smoked paprika
• 1/4 cup cilantro OR parsley, finely chopped, optional

To Bake

• 2 eggs, beaten
• 1/4 cup flour
• 1 1/2 cups panko bread crumbs

Course Main Dish Cuisine American, Middle Eastern Keyword rice & potato balls Servings MetricUS Imperial Ingredients Shell Mixture 568 gm (about 1 1/4 LB) potatoes, boiled 2 cups Basmati or Jasmine rice, cooked 30 gm Parmesan cheese 1 large egg, beaten 1 tsp salt 1/2 tsp pepper Chicken Filling 454 gm ground chicken 1 Tbsp oil 1/2 cup onion, finely diced 3 cloves garlic, minced 1 tsp sea salt 1/4 tsp pepper 1/2 tsp EACH cumin, coriander, & smoked paprika 1/4 cup cilantro OR parsley, finely chopped, optional To Bake 2 eggs, beaten 1/4 cup flour 1 1/2 cups panko bread crumbs

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Shell Mixture

1. In a food processor, place cooked potatoes & (cooked) rice; process for a few seconds then add salt & pepper to taste. Add parmesan & beaten egg; process a few more seconds. Do NOT over process or the mixture will turn into paste. This can also be done with a mixer if you wish. Set aside.

Chicken Filling

1. To a large saucepan, add ground chicken & cook for 5 minutes or until the water is absorbed. Add onions & garlic; cook for 5-8 minutes or until onions are soft. Add spices & cook for another 5 minutes. Turn off heat, add the cilantro & set meat aside to cool.

Assembly

1. Have a bowl of cold water nearby. Handling with moistened hands, take a small amount of potato/rice mixture & shape it into a round ball. Hold the ball in one hand & hollow it with the thumb of the other hand. Fill with some chicken filling & close opening. Lay filled balls on a large tray as they are made & flatten slightly.
2. Place flour in a dish, beaten egg in another & the panko crumbs on a flat plate.
3. Preheat oven to 350 F. & line a baking sheet with parchment paper.
4. Roll each ball into the flour then dip into the egg & finally coat with panko bread crumbs. Place on baking tray, lightly spray with cooking oil & bake until golden, about 20 minutes.
5. If you prefer, heat a combo of oil & butter in a skillet & pan fry balls instead. Alternately they could be deep fried as well.