Rice and Tomato Grilled Talers with Parmesan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g basmati, or lon rain rice
- 250 ml water
- 30 g butter
- 6 tomato (s), dried
- 3 egg (s)
- 3 teaspoon, heaped breadcrumbs
- 1 handful basil
- 80 g parmesan
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Melt the butter in a saucepan and sauté the rice until translucent. Pour the water on and simmer for 10-15 minutes until it is cooked through. If there is any water left over, drain the rice and let it cool.
- Chop the basil leaves and dice the tomatoes. Mix well with the breadcrumbs, the cooled rice, the parmesan and the eggs in a bowl with a spoon and season with salt and pepper.
- Form small flat dumplings with a diameter of approx. 6-7 cm and a height of approx. 2 cm.
- Spread 1-2 tablespoons of olive oil in a flat grill tray, place the thalers in it and place the tray on the grillage. If the underside is golden brown, turn the thalers and fry them on the other side until golden brown. The grilling time depends on the distance to the embers, it is approx. 5 - 8 minutes per side.
- If everything can be perfectly prepared and mixed and grilled hours later, only then add the eggs and mix everything together.
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