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Rice   |
All season |
15min. |
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| Ingredients |
| Rice |
300g |
| Eggs |
4 n. |
| Fontina cheese |
100g |
| Bread crumbs |
As needed |
| Oil |
1 cup |
| Salt |
As needed |
| Pepper |
As needed |
| Parmesan cheese (grated) |
100g |
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| How to cook |
| Mix together the cooked rice,
cheese and 2 eggs. With the mixture make balls
as big as a lemon. Immerse the balls in the beaten
egg then put the bread-crumbs on them.
Fly in hot oil then put them on blotting paper
and serve. |
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Note: This recipe may be usable
when you have a few little pieces of cheese
and already cooked rice to use |
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