Rice, cooked – 1 cup
Carrot, grated – 1/2 cup
Green bell pepper, finely chopped – 1/4th cup
Green olive, chopped – 1 tablespoon
Black olive, chopped – 1 tablespoon
Pickled jalapenos, de-seeded and chopped – 1 tablespoon
Mixed Italian Herbs – 1/2 teaspoon
Crushed black pepper – 1/4th teaspoon
White sesame seeds – 1 teaspoon (optional)
Mozzarella Cheese, cut into 1/2 inch cubes – 12 -14 pcs
Fine bread crumb – 2 tablespoon
Salt to taste
Oil for deep frying
For outer coating
Corn flour – 3 tablespoon
Water – 1/4 cup
Bread crumb – 1 cup
In a large mixing bowl place the cooked rice, grated carrot, chopped green bell pepper. Add the chopped green and black olives along with the mixed herbs, crushed black pepper, sesame seeds and salt. Mix well.
Add the bread crumb and form a dough. (I had used around 2 tablespoon of breadcrumb to make a firm dough, but you may alter the quantity as required). Divide the dough into 12-14 equal portions.
Take one portion of the rice and vegetable mixture, place it on your palm and flatten it making a small depression in the center. Place one small cheese cube at the center, cover and roll it into a ball. Ensure that the cheese cube is well covered. Repeat the same process to make the remaning rice balls.