Summary

Ingredients

• 250 g rice (short rain rice)
• 1 onion (s)
• 2 tablespoon olive oil
• 750 ml vegetable stock
• 100 g ricotta
• 1 egg (s)

For the filling:

• 300 g minced meat
• 1 onion (s)
• 1 clove garlic
• 2 tablespoon olive oil
• 1 small carrot (s)
• 2 tablespoon tomato paste
• 1 teaspoon oregano
• 150 g peas
• salt and pepper
• some water, possibly

Moreover:

• 100 g flour
• 100 g breadcrumbs
• 2 egg (s)
• fat for deep-frying

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Instructions

1. For the filling, peel the onion and garlic and cut into fine cubes. Heat 2 tablespoons of olive oil in a pan and sweat the onion and garlic cubes in it. Add the minced meat and fry until crumbly.
2. Peel the carrot, grate it finely and stir in. Add oregano, peas and tomato paste and stir in. Season to taste with salt and pepper. Let the whole thing stew into a paste-like sauce, add a little water if necessary.
3. Heat 2 tablespoons of oil in a pan, peel and finely dice the onion and fry the diced onion in the hot oil until translucent. Add the rice and sweat it too. Gradually pour in the vegetable stock and let it boil down until the rice is mushy but still has a bite.
4. Let the rice cool down a bit and then stir in the ricotta and egg. Put 1 tablespoon of risotto in the palm of your hand and press flat. Put 1 tablespoon of the filling on top and cover with another tablespoon of rice. Shape smooth, round balls the size of an orange. Make sure that no filling escapes.
5. Roll the rice balls in flour, pull them through the beaten eggs, turn in breadcrumbs and press down. Heat the fat in the deep fryer (approx. 180 ° C) and fry the rice balls in portions for 3 - 4 minutes until golden brown. Take out and let drain briefly on kitchen paper.