Mini rice fritters with stringy cheese centers 2015-07-28 15:05:20 Yields 6 Little cheesy-center rice fritters covered in sauce, cooked in the oven in a cupcake mold. Write a review Save Recipe Print Total Time 25 min Total Time 25 min 303 calories 44 g 82 g 8 g 12 g 5 g 136 g 207 g 2 g 0 g 4 g Nutrition Facts Serving Size 136g Yields 6 Amount Per Serving Calories 303 Calories from Fat 75 % Daily Value * Total Fat 8g 13% Saturated Fat 5g 24% Trans Fat 0g Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 82mg 27% Sodium 207mg 9% Total Carbohydrates 44g 15% Dietary Fiber 1g 5% Sugars 2g Protein 12g Vitamin A9%Vitamin C6% Calcium20%Iron13% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients 300 g rice 250 g tomato sauce 2 eggs 1/2 small onion, chopped 4-5 basil leaves 3 generous tablespoons of grated parmesan cheese 100 g of provola cheese Extra virgin olive oil, to taste Pepper to taste Salt to taste beta calories 303 fat 8g protein 12g carbs 44g more StyleBlend https://www.styleblend.com/ 1- First, boil the rice in salted boiling water for 3/4 of the time indicated on the package, drain and set aside. 2- Meanwhile, prepare the tomato sauce. Fry the onion in extra virgin olive oil , pour in the tomato puree and the basil (washed and chopped by hand), and add the salt and pepper. 3- Let the sauce marinate for 5-8 minutes. 4- Cover the rice with the sauce, the parmigiano, the eggs and mix everything well. 5- With a spoon, fill half of the cupcake or muffin mold with the rice and add some cubes of provola (remember to let the provola dry in the fridge for a day). Top off with rice, leveling off the extra with the back of a spoon. 6- Cook the fritters in the oven at 200 degrees for 10-15 minutes, until the surface is golden brown. 7- Enjoy hot for the desired stringy, cheesy center. Leave a Reply Cancel Reply Your email address will not be published.CommentName* Email* Website
