Cheesy Rice Balls

Ingredients
* 3 cups cooked rice (don’t waste your leftover rice as overnight rice are harder and hold their shape better)
* 2 tsp dried coriander
* ½ tsp ground cinnamon
* ½ onion, chopped
* ½ tsp sea salt
* ½ tsp black pepper
* 2 tsp sesame seeds
* 200g Mozzarella cheese, shredded
* 1½ cup flour
* 1 egg, beaten
* 1½ cup breadcrumbs
* 2½ cup cooking oil

Method
Mix the rice, coriander, cinnamon, onion, sea salt, black pepper and sesame seeds in a mixing bowl.

Grease your palms with oil, roll some rice into a ball and make a dent in the middle.

Fill the dent with a heaped teaspoon of Mozzarella cheese and seal up the rice ball.

Repeat with the remaining rice.

Coat the rice balls with flour then the egg and lastly breadcrumbs.

Heat the wok with oil on high heat and pan fry the rice balls until golden brown for about 10 mins and serve hot.

Served 6 - 8 people.