Method ingredients
3 cups (750ml) cooked brown rice, cooled
1 punnet (300g) broccoli florets, blanched and roughly chopped
2 cups (500ml) cheese (a combination of mozzarella and cheddar is recommended)
8-10 peppadews, chopped (optional)
2 eggs, whisked
1 tsp (5ml) Dijon mustard
Handful fresh parsley or coriander, chopped
Salt and milled pepper
Canola oil, for frying
Flour, for dusting
Combine rice, broccoli, cheese, peppadews (if using), eggs, mustard and parsley or coriander in a large bowl.
Season well.
Heat oil in a pan for shallow frying. Take 2 tbs (30ml) of the broccoli mixture and form into a ball using your hands. Repeat with the rest of the mixture.
Dust each ball lightly with flour. Fry in batches for 3-4 minutes, or until browned all over. Drain on paper towels.…