HERBED RICE PUFFS
I found these in a 1970's Betty Crocker cookbook, a simple and tasty use for your leftover cooked rice. Prep time does not include one hour chill time.
Provided by ghostlyvision
Categories Rice
Time 30m
Yield 15 rice puffs, 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg; stir in rice, poultry seasoning, salt and cheese. Refrigerate at least one hour. Shape by rounded teaspoonfuls into fifteen balls. Roll in bread crumbs.
- Heat oil (2 to 3 inches) in 2 quart saucepan to 375°. Fry rice balls until golden brown; drain.
Nutrition Facts : Calories 167.9, Fat 5.3, SaturatedFat 2.7, Cholesterol 57.5, Sodium 347.4, Carbohydrate 20.4, Fiber 0.6, Sugar 0.7, Protein 8.7
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