November 23, 2018
Snacks, Fish, Salmon,
Rice, White Rice, Appetizers, Easy/Beginner Cooking, Game/Sports Day, Picnic, Potluck, Weeknight Meals, Stove Top, Gluten-Free, Kosher, Hot Appetizers, Flour more
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"From our weekday newspaper The West Australian. Times are estimated."
To make filling, heat rice according to packet directions and place in a large bowl to cool slightl and then add remaining ingredients and season with salt and pepper and mix well to combine.
Using wet hands, roll 2 tablespoons of filling into balls to make 20 in total.
Put flour into a shallow dish and lightly whisk eggs in a shallow dish and place breadcrumbs in another dish.
One at a time, dust balls in flour seasoned with salt and pepper and then dip in egg, then roll in breadcrumbs, pressing to coat.
Heat enough oil in a large, deep frying pan over a medium heat, to shallow-fry.
Carefully add balls and fry, turning regularly, for about 5 to 7 minutes, or until golden brown.
Remove using a slotted spoon and drain on absorbent kitchen paper.
Serve warm balls with tzatziki
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