Fofos de arroz

Cyrus Todiwala is proprietor and Executive Chef of the Café Spice Namasté restaurant group, renowned for its innovative and fresh approach to Indian cuisine.

"A simple rice and cheese croquette made from leftover boiled rice or boiled and cooled for the occasion. Thick par boiled rice or risotto is the most suitable type of rice.

Download Cyrus Todiwala’s Fofos de arroz recipe - PDF (257k)

Ingredients

• Boiled rice, as much as you may have

• Grated cheese, one heaped tsp per croquette

• Chopped green chilli, one chilli for six to eight croquettes approx. three inches by one inch in diameter size.

• Half tsp paprika or chilli powder for the above

• Chopped coriander, one tablespoon

• Salt, to taste

• Breadcrumbs, as needed

• Plain flour (any), three tablespoons for up to eight fofos

• Two eggs

• Oil, as needed to semi deep fry. Approx. three quarters of an inch depth in fry pan

Method

Take the rice add a little salt and mash it a bit with your palms until it is soft enough to be shaped. Combine the cheese with the coriander, the chilli, and the paprika, mix well and taste. Make evenly sized balls with the rice and set aside.

Divide the cheese into as many even balls as the rice. Flatten the rice ball on your palm until approximately half an inch thick. Place a ball of the cheese in the centre and fold over carefully. Make cylindrical or egg shaped forms but ensure that there are no visible cracks and roll them lightly in the flour.

In another dish, beat the egg lightly until both white and egg are well mixed. Dip each fofos in the egg and then crumb them. Chill in the fridge for a couple of hours. This makes them firm and also helps the cheese within not to over heat and expand, thereby cracking the fofos.

Heat the oil until almost smoking and fry when you need them. Do not overheat the oil. You can keep them in the fridge overnight or a few hours before serving. Fry when you are ready. Only ensure that they are kept covered and that they have paper at the bottom.

In Goa, these are rolled in semolina instead of breadcrumbs. This gives a lovely crunchy texture and is different. Serve with garlic and tomato chutney or an aioli type dip."