Pirate rice balls are crispy on the outside and tender on the inside snacks made from cooked rice, cheese, and egg. Inspired by using leftover rice and simple, Polish ingredients in a fun, pirate-themed way perfect for kids and parties. The balls have a pleasantly cheesy center, the aroma of sautéed onion, and a fresh hint of parsley; the outer coating gives them a golden-brown, crunchy texture. Serve them warm with ketchup, garlic sauce, or yogurt-dill dip; they work well as a snack for a party, a treat for kids, or a quick meal for work. The recipe is simple, quick (about 25 minutes), and can be modified: a vegan version (by replacing the egg with a flour paste and vegan cheese) or baked in the oven instead of frying.
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Prepare your workspace and ingredients: weigh all the products, grate the cheese on a coarse grater, peel the onion and chop it finely, if the rice is chilled, separate any clumps with your fingers or a fork.
Heat a pan over medium heat, add butter (15 g). When it melts and starts to foam slightly, add finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent, stirring every 30 seconds. The onion should be soft and slightly golden - that's a sign it's ready.
In a large bowl, transfer the cooked rice (400 g). Add the sautéed onion along with the butter (transfer everything with a spatula). Immediately add the grated yellow cheese (100 g) and mix thoroughly with a fork or silicone spatula - the cheese will start to melt slightly, combining with the rice.
In a separate bowl, beat the eggs (120 g - 2 pieces). Pour the eggs into the bowl with the rice, add salt (4 pinches) and black pepper (1 pinch). Add finely chopped parsley (if using, 10 g). Mix vigorously for 1-2 minutes until the mixture is uniform.
Check the consistency of the mixture: if the mixture is too loose and doesn't hold its shape, gradually add breadcrumbs (up to 100 g), 1 tablespoon at a time, mixing after each addition, until the mixture is slightly firm and can be shaped into balls.
Prepare three deep plates/bowls: 1) breadcrumbs (100 g), 2) a bowl with beaten egg (if any is left), 3) a place to set aside the shaped balls. Scoop the mixture with a spoon and form balls in your hands with a diameter of 3-4 cm (the size of a walnut). Wet your hands with water if the mixture sticks too much.
Bread the balls: coat each one thoroughly in breadcrumbs, pressing lightly to ensure the coating adheres well. If you want a more stable coating, first dip in beaten egg, and then in breadcrumbs.
Heat a pan over medium-high heat, pour in the rapeseed oil (30 g). Wait about 2 minutes until the oil is hot (check by dropping in a piece of breadcrumbs — if it starts to sizzle and brown after 5-7 seconds, the temperature is right). Place the balls with some space in between, fry for 2-3 minutes on each side until golden and crispy.
After frying, place the balls on a plate lined with paper towels for 1-2 minutes to drain excess fat. Sprinkle the top with black sesame seeds (if using) and fresh parsley for color.
Arrange the Pirate balls on a large platter, garnish with pieces of parsley and small peppers (optional). Serve with ketchup (60 g) and optionally with a yogurt-garlic dip. The suggested portion is 4-5 balls per person as a snack.
Balls made with rice are a way to use up leftovers from dinner — a tradition of thriftiness known in households. The 'pirate' name and additions (black sesame) reference sea treasures and aim to encourage children to eat.
Serve warm, preferably on a large platter with several bowls of dips: ketchup, garlic sauce, or thick yogurt with dill. For adults, a spicy pepper sauce is a good addition. Arrange alongside pieces of fresh vegetables (carrots, cucumber) for a contrast in textures.
Store in the refrigerator in an airtight container for up to 24 hours. To reheat: in the oven at 180°C for 8-10 minutes (will retain crispiness) or in a pan over medium heat for 4-6 minutes. The microwave will make the coating soft.
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90 min
Perfect for small cravings during a romantic evening, light snacks that will delight with their flavor.
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