Served with a creamy and tango mayo sauce, these little rice balls of protein are nutritious yet full of flavor.
Quick and Easy!
These Chicken and Pea Rice Balls are a well-balanced meal in a super convenient form, but what we love about them is how simple and quick they are to make. Cooked and shredded chicken breast is mixed with cooked and cooled Jasmine rice, peas, mozzarella cheese, and some salt for flavor. A simple crumbed coating is created by dipping the balls in flour, egg, and breadcrumbs, and frying until crispy and golden. What is great about this dish is that you can also use up your leftover food- got chicken breast or roast chicken and rice from the night before? Use it for this dish!
A delectably creamy dipping sauce is made for these Chicken and Pea Rice Balls using a tangy mayonnaise mixed with some lime juice. The lime juice delivers a more muted tart and citrus flavor that won’t be too overpowering. However, if you would like a slightly tarter sauce, opt for some lemon juice.
These balls of yumminess can be served as mini appetizers for a dinner party, or as a main meal by increasing the size of the balls, and adding some side salads into the mix such as a potato salad or a green salad.
Chicken and Pea Rice Balls with Tangy Mayo
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
Instructions
For the Chicken and Pea Balls
- Cook the rice in a pot for 15 minutes at high heat.
- Mix all the ingredients in a bowl, combine thoroughly using your hands.
- Shape into 50g portions & roll into balls.
- Crumb by dipping in flour, then egg then panko crumbs.
- Fry in sunflower oil until crispy & golden.
For the Tangy Mayo
- Mix together & serve with the rice balls.