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.
Stir several times.
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.
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.
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.
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.
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.