Deep-Fried Cheesy Stuffed Rice Balls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 733 cal. | (35 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 26.6 μg | (59 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 411 mg | (10 %) | ||
| Calcium | 253 mg | (25 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 197 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- salt
- 1 bay leaf
- 350 grams short grain rice
- 1 sm can Saffron (0.1 g)
- 50 grams grated Parmesan
- 2 Tbsps butter
- 3 eggs
- freshly ground peppers
- 250 grams Mozzarella
- 3 Tbsps Pastry flour
- 80 grams breadcrumbs
- vegetable oil (for frying)
Preparation steps
Bring 600 ml of salted water to a boil (approximately 2 1/2 cups) along with the bay leaf. Pour in the rice and allow to cook over a low heat for about 20 minutes, stirring frequently.
Dissolve the saffron in 2 tablespoons of warm water and mix, along with the Parmesan, into the rice. Allow to cool slightly and then stir in the butter and 1 egg.
Whisk together the remaining egg in a large dish and season with salt and pepper. Cut the mozzarella into small cubes.
Form walnut-sized balls from the cooled rice and make a well in the center with your finger. Fill with cheese cubes and re-form into a ball. Turn the balls onto the flour, before covering with the egg and rolling in the breadcrumbs.
Fry for 3-4 minutes in hot oil, until golden brown. Drain on kitchen paper and serve hot.
