Fried rice balls with salsa

Total time: 30m
Preparation Time: 30m

For 24 piece

Nutritional Information

Contains 96 Kcal, 3g Protein, 10g Carbohydrates, 5g Fat


  • Rice
  • 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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  • Rice

    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.
  • Tip:

    Use risotto rice instead of wholegrain rice.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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