Stuffed rice croquettes on salad
easy
60 mins
60 mins
Ingredients
- 10 g dried mushrooms
- 1 jar(s) (425 ml; separation weight: 250 g) peeled tomatoes
- 1/4 l clear broth (instant)
- 2 TABLESPOONS Butter or margarine
- 200 g Avorio rice
- 1 Egg
- 25 g grated parmesan cheese
- 2 red onions
- 1 TABLESPOON Tomato paste
- 25 g gammon
- 100 g Minced beef
- 75 g Mozzarella cheese
- 50 g Lamb's lettuce
- several sheets lollo bianco
- 8 cherry tomatoes
- 6 Mushrooms
- 3 TABLESPOONS Garlic vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Olive oil
- 3 TABLESPOONS Breadcrumbs
- 1 kg white fat for frying
Directions
- 1
Scald dried mushrooms with 60 ml hot water and let them cool down. Drain the canned tomatoes. Heat up with stock and 1 tablespoon of fat in a pot, sprinkle with rice and let it swell on a mild heat for about 30 minutes.
- 2
Stir several times. Stir in the egg and parmesan and let it cool down. Meanwhile peel and chop an onion for the filling. Drain the mushrooms, collect the soaking water and mix with tomato paste.
- 3
Finely dice mushrooms and ham. Heat the remaining fat in a pan. Brown onions, ham and minced meat in it. Add mushrooms and stock and let it boil down. Dice the mozzarella. For the salad, clean, wash and drain lamb's lettuce and Lollo Bianco.
- 4
Wash the cherry tomatoes, cut in half. Wash, clean and slice the mushrooms. For the vinaigrette, peel and chop the remaining onion. Mix vinegar, 4 tablespoons of water, salt and pepper.
- 5
Add oil. For the croquettes, flatten 1 tablespoon of rice in each hand. Put some filling and mozzarella in the middle. Form the rice into a ball around the filling. Makes about 16 pieces.
- 6
Roll the balls in breadcrumbs. Heat the frying fat and fry the rice croquettes in it until golden brown. Arrange salad and hot croquettes on plates. Drizzle with the vinaigrette and serve.
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