Fried rice balls with salsa

Fried rice balls with salsa

Total: 30 min. | Active: 30 min.
Nutritional value / piece: 96 kcal
, Fat: 5 g
, Carbohydrate: 10 g
, Protein: 3 g


24 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g whole-grain rice (10 mins. cooking time)
salted water, boiling

Rice balls

1 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, squeezed
400 g baby spinach
½ tsp salt
a little pepper
125 g ricotta
60 g grated Parmesan
30 g breadcrumbs
20 g grated Parmesan
3 tbsp olive oil

Pepper salsa

1 glass roasted peppers in oil (approx. 290 g), drained, finely chopped
1 bunch basil, finely chopped
1 tbsp white balsamic vinegar
salt and pepper to taste
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How it's done

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Cook the rice (covered) in salted water for approx. 10 mins. until just soft, drain.

Rice balls

Heat the oil in a non-stick frying pan. Sauté the shallot and garlic for approx. 2 mins., gradually add the spinach, season, cook until all the moisture has evaporated. Remove the spinach, allow to cool slightly, chop finely, mix with the ricotta, cheese and rice. Knead by hand until the ingredients form a compact mass. Divide the mixture into 24 portions, shape into balls. Mix the breadcrumbs and cheese in a deep dish, toss the rice balls in the breadcrumbs and press firmly on the crumb coating. Heat the oil in the same pan. Fry the rice balls on all sides for approx. 10 mins. per batch until crispy.

Pepper salsa

Mix the pepper and basil with the balsamic, season. Serve the salsa with the rice balls.

Good to know
Tip: Use risotto rice instead of wholegrain rice.

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