 |
Spinach, olive, ricotta rice balls with tomato sau Recipe | |
Australian Brunch | |
|
Ingredients:
1 x pkt of frozen spinach (approx 375gm)3 cups of cooked rice 2 cloves of garlic crushed/ finely chopped 120 gm of ricotta 1 small red/ spanish onion finely chopped 1 x egg beaten salt & pepper to taste 1 dozen black kalamatta olives chopped small bunch of chopped fresh basil flour to roll in Olive oil for cooking
Directions:
1. Prepare the rice the night before by absorption method.2. defrost the spinach and squeeze excess water from it - ensure it is finely chopped. Add to the rice. 3. Add the chopped onion, garlic, ricotta, basil, egg & seasoning to taste. 4. Roll the mixture into bite sized balls and dust in plain flour. 5. Heat olive oil in a large pan - for a 12 inch pan approx 5 tablespoons. Once the oil is med/ high heat place the rice balls and cook on both sides. 6. Once golden brown drain on paper. 7. Can be served either hot or at room temperature. 8. Serve with a homemade tomato concass or sauce. Serves 4-8 as part of a selection of tasty nibbles.
Really easy and very tasty. You can adjust the recipe to suit your tastes. Other good ingredients are lightly cooked pinenuts and parmesan. Very tasty & enjoyed by many!
| |