Corn Spinach and Rice Balls

by Tarla Dalal

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Corn, spinach and rice make a tasty, wholesome snack.

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Preparation Time: 10 min.
Cooking Time: 20 min.
Serves 12.
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Ingredients

1 1/2 cups Steamed Rice
3/4 cup cooked corn (makai)
3 tbsp finely chopped and boiled spinach
2 tbsp chopped coriander (dhania)
3 chopped green chillies
2 tbsp grated processed cheese
salt to taste
oil for deep-frying

For the sauce
1 cup milk
5 tbsp plain flour (maida), levelled
4 tbsp butter

For the batter
1/3 cup plain flour (maida)
3/4 cup water
bread crumbs

To serve
tomato ketchup

Method
For the sauce

Melt the butter, add the flour and cook for 1 minute.
Add the milk and go on cooking and stirring till the sauce is thick. Remove from the fire.

How to proceed

Add the rice, corn, spinach, coriander, green chilies, cheese and salt and mix well. Shape into round balls.
Mix the plain flour and water. Dip the balls in the batter, roll into bread crumbs and deep fry in oil.
Serve hot with tomato ketchup.

RECIPE SOURCE : Exciting Vegetarian Cooking

1 review received for Corn Spinach and Rice Balls

1 FAVOURABLE REVIEW

The most Helpful Favourable review

Reviewed By
Pempemp, March 14, 2013

Corn, Spinach and Rice Balls are soft from inside and a little crispy from outside.I use left over rice to make these delicious starter.Best served hot.

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Reviewed March 14, 2013 by Pempemp

Corn, Spinach and Rice Balls are soft from inside and a little crispy from outside.I use left over rice to make these delicious starter.Best served hot.

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