Name: Paneer stuffed Rice and Potato cheese balls recipe by Jyoti Bhalla Ahuja at BetterButter
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 6
Ingredients: Left over spinach & carrot rice/biryani/veg pulao/plain boiled rice - 2 cups; Boiled potatoes, grated - 2; Salt, pepper to taste; Oregano - 1 tsp; chilli flakes - 1/2 tsp; Grated Paneer - 1/2 cup; Chopped coriander - 2 tsp; Spring onion greens, chopped - 3-4 tsp; 2 Amul cheese cubes cut into small cubes

ABOUT Paneer stuffed Rice and Potato cheese balls RECIPE

Yummy cutlets made from leftover rice. Perfect snack to go with a cup of tea.

Ingredients Serving: 6

Left over spinach & carrot rice/biryani/veg pulao/plain boiled rice - 2 cups
Boiled potatoes, grated - 2
Salt, pepper to taste
Oregano - 1 tsp
chilli flakes - 1/2 tsp
Grated Paneer - 1/2 cup
Chopped coriander - 2 tsp
Spring onion greens, chopped - 3-4 tsp
2 Amul cheese cubes cut into small cubes

Instructions

Mix the left over rice, boiled potatoes, spring onion greens, salt, pepper, oregano, chilli flakes and mash well.
Mix paneer, little salt and pepper and coriander in a different plate and mix well.
Now scoop out a little potato dough in your hand, flatten it in your palm. Put a small amount of paneer filling and a small cheese cube on the flattened aloo dough and then cover it from all sides in whatever shape u like.
Chill in the fridge for about 30 mins and then fry till golden brown.
Serve them hot with mint chutney, mayonnaise & tomato ketchup.

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