Rice balls filled with feta and spinach

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
3 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 2 Onions
  • 6 TABLESPOONS Olive oil
  • 250 g Risotto Rice
  • 7-10 Tbsp Salt
  • 1 Garlic clove
  • 200 g deep-frozen leaf spinach
  • 7-10 Tbsp freshly grated nutmeg
  • 80 g Feta cheese
  • 1 egg (size M)
  • 4 TABLESPOONS Wine vinegar
  • 7-10 Tbsp Pepper
  • 1 TEASPOON Sugar
  • 150 g Carrots
  • 150 g Cucumber
  • 150 g mixed green salad
  • 100 g Breadcrumbs
  • 1 kg grease for deep-frying

Directions

  1. 1

    Peel and finely dice the onions. Heat 1 tablespoon of oil in a saucepan and briefly sauté half of the diced onions and rice. Deglaze with 750 ml salt water, bring to the boil and let it swell over a mild heat for about 30 minutes.

  2. 2

    Stir several times.

  3. 3

    Meanwhile peel garlic and dice finely. Heat 1 tablespoon of oil in a saucepan. Fry the remaining onion and garlic cubes for about 2 minutes. Add the spinach and cook with closed lid at mild heat for about 10 minutes.

  4. 4

    Season to taste with salt and nutmeg. Cut feta into 12-15 cubes. Pour the finished spinach into a sieve and squeeze it out. Stir the egg into the rice and let it cool down.

  5. 5

    For the vinaigrette, whisk vinegar, salt, pepper and sugar together. Add 4 tbsp. of oil to the vinaigrette in a saucepan. Peel and grate the carrots. Peel and slice the cucumber. Clean and wash the salad and shake dry.

  6. 6

    For the balls press 1-2 tablespoons of rice flat in your hand. Put approx. 1 tbsp. spinach in the middle and press flat, too. Put 1 feta cube on top. Form rice and spinach around the feta cube to a ball.

  7. 7

    Makes 12-15 pieces. Roll the ball in breadcrumbs. Heat the frying fat and deep-fry the balls in portions until golden brown. Arrange salad and hot balls on a plate. Drizzle with vinaigrette.

Nutrition Facts

KCAL
600 kcal
CARBS
60 g
FATS
34 g
PROTEINS
13 g