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Fried rice balls with salsa
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 96
  • Fat about 5g
  • Carbohydrates about 10g
  • Protein about 3g
This is needed
This is needed for 24 piece
  • 250 g whole-grain rice (10 mins. cooking time)
  • salted water, boiling
Rice balls
  • 1 shallot, finely chopped
  • 3 tbsp olive oil
  • 1 garlic clove, pressed
  • 400 g baby spinach
  • 0.5 tsp salt
  • a little pepper
  • 30 g breadcrumbs
  • 20 g grated Parmesan
  • 125 g ricotta
Pepper salsa
  • 1 glass roasted peppers in oil (approx. 290 g), drained, finely chopped
  • 1 bunch basil, finely chopped
  • salt and pepper to taste
  • 1 tbsp white balsamic vinegar
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And that's how it's done
And that's how it's done
Cook the rice (covered) in salted water for approx. 10 mins. until just soft, drain.
Rice balls
Heat the oil in a non-stick frying pan. Sauté the shallot and garlic for approx. 2 mins., gradually add the spinach, season, cook until all the moisture has evaporated. Remove the spinach, allow to cool slightly, chop finely, mix with the ricotta, cheese and rice. Knead by hand until the ingredients form a compact mass. Divide the mixture into 24 portions, shape into balls. Mix the breadcrumbs and cheese in a deep dish, toss the rice balls in the breadcrumbs and press firmly on the crumb coating. Heat the oil in the same pan. Fry the rice balls on all sides for approx. 10 mins. per batch until crispy.
Pepper salsa
Mix the pepper and basil with the balsamic, season. Serve the salsa with the rice balls.