FILLING: Combine all the ingredients in a bowl. RICE BALLS: Combine the cooked rice with the egg in a bowl. Make small, firm individual rice balls using the palm of the hand (wet the palms of hands). Make rice into balls, about 4cm diameter. Shape each ball into a flattened disc. Put small amount of cheese filling into the centre of each disc. Wrap rice round the filling. Squeeze into tight ball. Once all the balls are made, roll in plain flour. Pass through beaten egg. Roll in breadcrumbs or cornflake crumbs and shake off the excess. Deep or shallow fry the balls until golden brown. Drain on paper towel to remove excess fat. Degree of Difficulty: Low/Medium. Preparation Time: About 30 minutes Leftover Potential: Theyre best eaten immediately, but may be warmed up later or eaten cold. Per serving: 687 Calories (kcal); 15g Total Fat; (19% calories from fat); 27g Protein; 107g Carbohydrate; 561mg Cholesterol; 175mg Sodium Food Exchanges: 7 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1097g)|
|Recipe Makes: 1|
|Calories from Fat: 528 (33%)|
|Amt Per Serving||% DV|
|Total Fat 58.7g||78 %|
|Saturated Fat 18g||90 %|
|Monounsaturated Fat 21.8g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 2326.5mg||716 %|
|Sodium 1156.2mg||40 %|
|Potassium 1118.6mg||29 %|
|Total Carbohydrate 181.9g||54 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 176g|
|Protein 87.5g||125 %|
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Calories per serving: 1622
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