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Green Bean Casserole Riceballs

Green Bean Casserole Riceballs

Recipe Type:  Rice and Sides
Servings  4
1  cup  sushi rice, cooked  
2    14.5 ounce cans cut green beans, drained  
0.25  cup  cream of mushroom soup  
0.5  cup  whole milk ricotta  
1  cup  Mozzarella cheese  
1  pinch  Salt and Pepper  
2  cup  fried onions  
2  cup  all-purpose flour  
2    eggs, beaten  

  1. In a large bowl, combine the rice, green beans, cream of mushroom soup, ricotta and mozzarella.
  2. Stir to combine. Season with salt and pepper, to taste. The filling should be on the slightly salty side.
  3. Refrigerate at least 30 minutes. Meanwhile, set up the dredging station.
  4. Put the fried onions in a plastic zip-top bag. Use your hands to break the onions into crumbs. Transfer to a shallow bowl.
  5. Roll the rice mixture into balls, about the size of a billiard’s ball.
  6. Roll each ball in the flour, followed by the egg, and, lastly, the onion crumbs.
  7. Cook in an Air Fryer at 380, until golden brown, about 8 minutes. Serve hot.