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+ servings

Chicken & Pea Rice Balls With Tangy Mayo

Chicken & Pea Rice Balls With Tangy Mayo
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PREP TIME 10 mins
COOK TIME 10 mins



For The Chicken & Pea Balls

  • 160 gram Chicken breasts, cooked & shredded
  • 2 gram Garlic powder
  • 2 gram Onion powder
  • 0.5 gram Dried lemon grass
  • 2 gram Fine salt
  • 80 gram Frozen peas thawed
  • 160 gram Jasmine rice, (cooked, cooled= 120g cooked rice)
  • 40 gram Mozzarella cheese, grated

To Crumb

  • 20 gram Cake flour
  • 2 Eggs
  • 80 grma Breadcrumbs

For The Tangy Mayo

  • 120 ml Mayonnaise
  • 10 ml Lime juice
  • Seasoning


For The Chicken & Pea Balls

  • 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!
Nutritional Information
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