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Chicken and Pea Rice Balls with Tangy Mayo
Nato Zondagh

Chicken and Pea Rice Balls with Tangy Mayo

5 from 1 vote
A whole meal wrapped up into one, these Chicken & Pea Rice Balls are a convenient way to fit in all of those food groups in one go!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Lunch, Main Course
Cuisine: Global
Ingredients Method

Ingredients
  

For the Chicken and Pea Balls
  • 40 g Chicken Breast Cooked and shredded
  • 1 g Garlic Powder
  • 1 g Onion Powder
  • 0.125 g Dried Lemon Grass
  • 1 g Fine Salt
  • 20 g Frozen Peas Thawed
  • 40 g Jasmine Rice Cooked and cooled
  • 10 g Mozzarella Cheese Grated
To Crumb
  • 5 g Cake Flour
  • 0.5 Egg
  • 20 g Breadcrumbs
For the Tangy Mayo
  • 30 ml Mayonnaise
  • 2.5 ml Lime Juice

Method
 

For the Chicken and Pea Balls
  1. Cook the rice in a pot for 15 minutes at high heat.
  2. Mix all the ingredients in a bowl, combine thoroughly using your hands.
  3. Shape into 50g portions & roll into balls.
  4. Crumb by dipping in flour, then egg then panko crumbs.
  5. Fry in sunflower oil until crispy & golden.
For the Tangy Mayo
  1. Mix together & serve with the rice balls.