- 4 cups of cooked rice (cooked)
- 1 egg
- 1/2 cup (tea) grated cured Minas cheese
- 1/2 cup chopped fresh herbs (parsley, cilantro and green onions)
- 2 cups of soy oil (for frying)
- 150 g smoked pepperoni sausage, cut into small pieces
- Salt and freshly ground pepper to taste
Method of preparation
Place the rice, egg, cheese, salt and pepper in a food processor.
Beat until you get a homogeneous mass, add the herbs, adjust the salt, mix and set aside.
Heat 2 tablespoons of oil in a pan, add the sausage and fry, stirring occasionally, for 4 minutes, or until cooked.
Remove from fire.
With the dough, shape the dumplings stuffing with the sausage.
In another pan, heat the remaining oil well and, little by little, fry the dumplings until golden and crispy on the outside.
Remove with a slotted spoon and place on a paper towel to remove excess oil.
Distribute the chicory and lettuce leaves, the cherry tomatoes and sprinkle with salt and pepper on the plates. Drizzle with olive oil and arrange the rice balls.
Serve with mustard.
Tips: To obtain a softer textured dumpling, reduce from 4 to 3 cups (tea) of rice.
Place spoonfuls of the dough directly into the pan with the hot oil.
In that case, mix the sausage into the dough.
Another option is to place mounds of the dough on a greased and breadcrumb-dusted baking sheet and bake in a preheated medium oven, until golden.
For a change, try adding peppers chopped into very small pieces into the dough.
Or even use cheeses, such as grated parmesan or gorgonzola.
Rice balls can be breaded in breadcrumbs, thus gaining a more golden color.
Preparation time: 50 min
Number of Portions: 15 Servings