Bring approx. 375 ml salted water to a boil in a saucepan. Add the rice and cook with the lid on for about 30 minutes according to the instructions on the packet. Drain the rice and let it cool.
Put the rice with quark, egg, parmesan and breadcrumbs in a bowl and knead. Rinse the basil, pat dry and pluck the leaves from the stems. Cut the leaves into strips and mix half of them into the rice mixture, then add salt and pepper to taste.
Shape the rice mixture into about 6 balls of the same size with your hands. Heat the oil in a saucepan and fry the rice balls in portions in the oil for 3-4 minutes until golden brown. If you don`t want to use so much oil, you can fry the rice balls in a pan as normal. Then remove the balls, drain on kitchen paper and keep warm.
Wash the desired vegetables, cut them into small pieces and fry them in a pan with the other half of the basil.
A dip made from around 75 g crème fraîche and 75 g yogurt, seasoned with salt and pepper, also goes wonderfully with it.
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