Balls with rice, tuna and mozzarella


  • 300g of rice
  • 1 onion
  • 1 liter of broth
  • 40ml of olive oil
  • 200g of mozzarella cheese
  • 160g in oil
  • 2 eggs
  • 150g of tomato puree
  • slightly oregano
  • oil for frying
  • flour
  • bread crumbs
  • salt



Cooking process

  1. Cut the onions and fry in a pan with a small amount of olive oil. Add 100g of tomato puree and oregano. Put in the rice leave to marinate. Gradually pour in the entire amount of broth and mix all the ingredients well until a sufficiently dry risotto is cooked. Remove from heat and add one egg. Put the rice on the chopping board and let cool.
  2. Drain the water from a small piece of tuna, put in a cup. Add chopped mozzarella and the remaining amount of tomato puree.
  3. Form the balls from the whole mass of cooled rice, mixing it with the filling of tuna and mozzarella. Break the second egg, stir, add a pinch of salt.
  4. Sprinkle the balls with rice flour, soak in the egg and breadcrumbs. Fry deep-fried until golden brown and crusty. Serve hot.

Balls with rice, tuna and mozzarella

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Balls with rice, tuna and mozzarella