Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
534
Calories
19g
Protein
29g
Fat
49g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cups hot cooked rice, cooled to room temperature
- 1 1/2 cups (6 ounces) shredded Cheddar cheese
- 2 tablespoons prepared horseradish
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1/4 teaspoon ground black pepper
- 2 eggs, beaten
- 1 teaspoon Worcestershire sauce
- 1/2 cup finely crushed crisp rice cereal
- Vegetable oil for frying
- =
Directions
1
Combine rice, cheese, horseradish, salt, mustard, pepper, egg, Worcestershire sauce and oil in large bowl; chill. Form mixture into small balls about 3/4 inch in diameter; roll in crushed cereal. Fry in hot oil (365 degrees) until golden brown, about 3 minutes. Drain on paper towels. Serve immediately.
Recipe sourced from
fandom