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This can be made with:

  • Arabic

  • Ramadan

  • Expert

  • 4


  • 60


Preparation method
  • Heat olive oil in a large frying pan over medium heat.
  • Add onion and garlic, and cook, stirring occasionally, until softened.
  • Add rice and stir to coat, then slowly add the hot chicken stock, a ladleful at a time, stirring constantly and ensuring that the liquid is absorbed before adding more stock.
  • When the rice is tender and creamy, remove from heat and stir in the rocca and grated Kraft Cheddar Cheese.
  • Season with salt and pepper, set aside to cool and then refrigerate until firm.
  • Place flour in a small bowl, beat eggs in another small bowl and place the dried breadcrumbs on a plate.
  • Take 2 tablespoons of the rice mixture and roll in a ball around a teaspoon of diced Kraft Mozza-Cheddar Cheese.
  • Roll in the flour, dip in the beaten egg, and then roll in the dried breadcrumbs.
  • Repeat with the remaining ingredients to make approximately 24 balls.
  • Refrigerate the balls for 30 minutes.
  • Heat oil in a large frying pan or deep fat fryer to 190°C.
  • Cook the rice balls, a few at a time for 3-4 minutes, until golden brown and cooked.
  • Serve immediately.
Make a meal plan
  • Oil for deep frying
  • 4 cups of chicken stock, heated
  • 1 cup of plain flour
  • 3 eggs
  • 2 cups of dried breadcrumbs
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • ½ cup of finely shredded rocca
  • 1½ cups of Egyptian rice, washed and drained
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1x106g Kraft Cheddar Cheese, finely diced
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