Rice balls filled with feta and spinach

Name: Rice balls filled with feta and spinach
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 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

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

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
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
Stir several times.
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
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
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
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
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.