Mix all the ingredients in a bowl, combine thoroughly using your hands.
Shape into 50g portions & roll into balls.
Crumb by dipping gouging in flour, then dipping in egg and lastly covering with panko crumbs.
Fry in sunflower oil until crispy & golden.
For The Tangy Mayo
Mix together & serve with the rice balls.
Chefs Tips
Use this recipe as a guide to make other flavoured rice balls. Add in some cheese for that extra goodness. I’ve made this recipe with leftover pulled pork and even with beef goulash stew (which I obviously thickened up a bit). Anyway, this recipe is yours to play with. It is the perfect snack for any gathering!