Deep-Fried Rice Balls with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 386 mg | (10 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 500 grams Tomatoes
- 1 shallot
- 2 garlic cloves
- 1 Pepperoncini
- 30 grams ginger
- 1 Tbsp olive oil
- 1 Tbsp Tomato paste
- salt
- sugar
- 2 Tbsps lemon juice
- 200 grams cooked Arborio rice (day-old)
- white peppers
- 100 grams Gorgonzola
- 1 egg
- 3 Tbsps breadcrumbs
- vegetable oil (for frying)
- Basil (for garnish)
Preparation steps
Blanch tomatoes, peel, and chop into small pieces. Peel and finely chop shallots and garlic cloves. Rinse pepper, remove seeds and chop very fine. Peel ginger and grate finely. Sauté shallots, garlic, chillies and ginger in olive oil, add the tomato paste and continue to cook. Add tomato and season with salt, sugar and lemon juice. Lower the heat, reduce sauce, adjust seasoning and let cool.
Season rice with salt and pepper. Cut Gorgonzola into cubes. Place 1 tablespoon rice in your palm (dampened with a bit of water to prevent sticking). Place a Gorgonzola cube in the center of the rice, and form a ball around the cheese. Dip rice balls in beaten egg, coat with breadcrumbs and fry until golden brown in hot oil. Serve with tomato sauce and basil to garnish.
