Spinach Rice Balls

Name: Spinach Rice Balls
Ingredients: 1 1/4 cups basmati rice; 3 tablespoons soy oil; 4 large cloves garlic, finely chopped; 1 red onion, finely diced; 1 10-ounce package frozen chopped spinach, thawed and squeezed dry; 2 tablespoons toasted pine nuts; 2 tablespoons grated Parmesan cheese; 1 tablespoon Tabasco sauce; Salt and freshly ground black pepper to taste; 3 large eggs; 1/2 cup fine dry bread crumbs, plus more for coating; Oil for deep-frying; Cumin Tomato Sauce (see recipe)

13 ingredients

16 steps

Ingredients

1 1/4 cups basmati rice
3 tablespoons soy oil
4 large cloves garlic, finely chopped
1 red onion, finely diced
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 tablespoons toasted pine nuts
2 tablespoons grated Parmesan cheese
1 tablespoon Tabasco sauce
Salt and freshly ground black pepper to taste
3 large eggs
1/2 cup fine dry bread crumbs, plus more for coating
Oil for deep-frying
Cumin Tomato Sauce (see recipe)

Directions

1

Prepare the rice according to package directions.
2

Meanwhile, heat the oil in a large skillet over medium heat and saute the garlic until lightly browned.
3

Add the onion and saute until clear.
4

Stir in the spinach, pine nuts, Parmesan cheese and Tabasco.
5

Remove from the heat.
6

Add the rice to the spinach mixture and mix well.
7

Season with salt and pepper.
8

Beat 2 of the eggs in a small bowl and add to the spinach mixture.
9

Mix well and set aside to cool.
10

Form the mixture into 24 balls.
11

Beat the remaining egg with 1/4 cup water.
12

Dip each ball into the egg wash and then into the bread crumbs.
13

Pour oil into a saucepan to a depth of 2 inches and heat to about 365 degrees.
14

Fry the spinach balls in batches until golden brown.
15

Drain on paper towels and keep warm in a low oven until all the balls are fried.
16

Serve with Cumin Tomato Sauce.