Crunchy Italian Bites
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
705
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 705 cal. | (34 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 379 mg | (9 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 0.333 cup butter
- 2 shallots (finely chopped)
- 1 ½ cups short-grain Rice (rinsed thoroughly)
- 2 cups vegetable stock
- ½ cup grated Parmesan
- 1 onion (finely diced)
- 1 large egg (beaten)
- 1 cup Diced ham
- 3 sprigs Basil (chopped)
- 2 cups panko breadcrumbs
- vegetable oil (for frying)
- salt
- peppers
Preparation steps
1.
Prepare the risotto: Melt 50 g butter in a frying pan, add the shallots and fry without allowing to brown.
2.
Next, add the rice and cook until it becomes translucent. Bring the stock to the boil and pour it over the rice.
3.
Make Parmesan shavings using a potato peeler. Add them to the rice, mix and cook over a low heat, adding a ladleful of stock every so often when it has been absorbed by the rice.
4.
Prepare the croquettes: Melt the rest of the butter in a frying pan and fry the chopped onion without allowing it to brown.
5.
Pour the rice into a mixing bowl. Add the onion, whole egg, diced ham and chopped basil and season lightly with salt and pepper. Mix well.
6.
Make small balls of the mixture and roll them in the breadcrumbs, coating them evenly.
7.
Heat the frying oil to 180°C | 350F. Gently immerse the rice croquettes in the oil, two or three at a time, for around 2-3 minutes, until they are golden-brown and crisp. Drain them on kitchen paper.
8.
Serve hot with a salad.
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