Air Fryer Recipe
Crispy Kimchi Fried Rice Balls
These crispy kimchi fried rice balls are a delightful treat, with a spicy-tangy centre that contrasts beautifully with the crunchy exterior. An air fryer is perfect for this dish, as it quickly dries the breadcrumb coating and browns the panko without the need for deep frying.
Ingredients
- 500g cooked short-grain rice, cold
- 180g napa cabbage kimchi, well drained and finely chopped
- 1 tbsp kimchi juice (optional)
- 1 tbsp gochujang
- 1 tbsp light soy sauce
- 1 tsp toasted sesame oil
- 3 spring onions, finely sliced
- 1 tsp caster sugar (optional)
- 60g grated low-moisture mozzarella or mild Cheddar (optional)
- 40g plain flour
- 2 medium eggs, beaten
- 100g panko breadcrumbs
- 1 tbsp sesame seeds (optional)
- Neutral oil spray
Method
- Drain the kimchi properly, pressing it with the back of a spoon to remove excess brine.
- In a large bowl, combine the cold rice, drained kimchi, gochujang, soy sauce, sesame oil, spring onions, and sugar if using. Mash lightly until the rice clumps when squeezed.
- Check the binding by squeezing a tablespoon of mixture in your palm. Adjust with kimchi juice or beaten egg if needed.
- With damp hands, shape the rice into 12 compact balls. If using cheese, place about 1 tsp in the centre of each ball and seal.
- Chill the shaped balls on a plate in the refrigerator for 20 minutes.
- Set up coating bowls with flour, beaten egg, and panko mixed with sesame seeds.
- Roll each ball in flour, dip in egg, then coat in panko.
- Preheat the air fryer to 190°C for 3 minutes.
- Place the coated rice balls in the air fryer basket with space between them. Spray with oil until lightly golden.
- Cook at 190°C for 10–12 minutes, turning gently at 7 minutes.
- Let the rice balls stand for 3 minutes before serving.
Nutrition
Calories: 250
