Spring salad with crispy rice balls

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a pot, fry the onion and garlic over a low heat until transparent. Add rice and sauté briefly. Season with pepper. Add broth bit by bit, stirring from time to time. Add the next portion of liquid only when the rice has absorbed the liquid.

2. 2

   Cook for about 30 minutes in total, not too soft. Add the parmesan cheese at the end. Put the risotto on a plate and let it cool down. Peel, wash and cut kohlrabi and carrots into bite-sized slices. Clean and wash spring onions and cut into rings. Wash chervil, dab dry, except for something to garnish, pluck leaves from the stems and chop finely. ##Mix chervil, sour cream, 2 tablespoons olive oil, curry and milk until smooth, season with salt, pepper and sugar. Whisk eggs. Mix grated coconut and 3 tbsp. breadcrumbs. Form small balls from the risotto (if the risotto is too soft, knead in 1-2 tbsp. breadcrumbs). Turn the balls first in flour, then in egg, then in the breadcrumbs mixture and press them down a little.

3. 3

   Mix grated coconut and 3 tbsp. breadcrumbs. Form small balls from the risotto (if the risotto is too soft, knead in 1-2 tbsp. breadcrumbs). Turn the balls first in flour, then in egg, then in the breadcrumbs mixture and press them down a little. Heat 5 tablespoons of oil in a frying pan. Fry ##rice##balls in it for about 5 minutes until brown, take them out and let them drain. Arrange vegetables and rice balls, sprinkle with ##dressing## and garnish with chervil

4. 4

   Waiting time approx. 25 minutes

Nutrition Facts

KCAL
630 kcal

CARBS
50 g

FATS
40 g

PROTEINS
16 g