Pilaf
These crispy rice balls turn leftover pilaf into a portable snack. Cooled rice is mixed with Kashar cheese, egg, and flour, coated in breadcrumbs, and fried. A thorough breadcrumb coating helps keep the balls intact as they fry.
Knead the cooled rice with the grated Kashar, egg, and flour. Shape into small balls.
Coat the balls in breadcrumbs.
Heat plenty of olive oil in a skillet. Fry the balls for 7 minutes, turning until golden on all sides.
Make sure every ball is thoroughly coated in breadcrumbs before adding it to the hot oil, or it may fall apart. Allergens: contains wheat (gluten), milk and dairy, and eggs.
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