Air Fryer Leftover Rice Cheese Balls

Ingredients

• 1½ cups cooked rice
• ½ cup cheese, in small cubes
• 3 tbsp breadcrumbs, cornflour or besan
• ¼ onion, finely chopped (optional)
• 1 green chilli, chopped (optional)
• Chopped coriander (optional)
• 1 boiled potato, helps bind (optional)
• Salt, oil spray

Steps

1. Mash the rice lightly with salt, chopped onion, chilli, coriander, boiled potato and a spoon of the binder until the mixture holds together when pressed.
2. Divide the mixture into portions and flatten each one in your palm.
3. Wrap each portion around a small cube of cheese, sealing the rice fully around it so the cheese doesn't leak out as it melts.
4. Roll into a smooth ball.
5. Roll each ball in breadcrumbs, or the remaining binder, so the outside is fully coated.
6. Spray with oil and arrange the balls in a single layer in the basket.
7. Air fry at 200°C for 6 minutes.
8. Shake gently and air fry another 5 minutes (11 minutes total) until the outside is golden and firm.
9. Break one open to check the cheese inside has fully melted.
10. Serve hot.

Tip: Day-old fridge rice holds its shape better than fresh rice.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage