Ingredients
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Rice
Ragu
Filling
Coating
Frying
Method
-
Cook the rice
Cook the rice in the saffron-infused stock until done, then remove from the heat and stir in the butter and Parmesan. Spread out and leave to cool completely.
20 min -
Make the ragu
Fry the onion and minced beef in the olive oil, add the peas and passata, then simmer until thick.
25 min -
Shape the balls
Flatten a portion of cold rice in your palm, place a spoonful of ragu and a cube of mozzarella in the centre, then shape into a ball.
15 min -
Coat
Roll the balls first in a thin flour and water paste or in flour, then in the egg, and finally in the breadcrumbs.
10 min -
Fry
Fry the rice balls in hot, deep oil until golden brown and crisp, then drain on kitchen paper.
10 min
| Nutrient | Total (12 pieces) | 1 pieces |
|---|---|---|
| Energy | 5 195 kcal | 433 kcal |
| Fat | 165 g | 14 g |
| of which saturates | 70 g | 5,8 g |
| Carbohydrates | 715 g | 60 g |
| Protein | 193 g | 16 g |
| Fibre | 31 g | 2,6 g |
An estimate calculated from the raw weight of the ingredients. Not included: sunflower oil. Calculated with approximate data: rice, onion, mozzarella. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
May contain: celery (depends on the exact product used)
For sensitive digestion: onion, peas, mozzarella (lactose), flour, breadcrumbs (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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