Wednesday, May 25, 2011

Savoury Rice Balls

½ pound cooked rice. ¼ pound mashed potatoes. 2 teaspoons parsley. 2 shalots. ¼ teaspoon salt. ½ teaspoon mixed herbs. A little pepper. ½ teaspoon grated lemon rind. Egg and bread crumbs.

Chop the parsley and shalots, and mix well with the other ingredients, shape into small balls, roll in the egg and bread crumbs, and fry in boiling oil until they become a golden brown colour, which will be in about half a minute.

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