Red Rice Rissoles
Ingredients
- 1 large red onion chopped
- 1 red pepper chopped
- 2 garlic cloves crushed
- 1 red chilli finely chopped
- 2 tbsp olive oil
- 1 oz butter
- 8 oz risotto rice
- 1 3/4 pints stock
- 4 sun-dried tomatoes chopped
- 2 tbsp tomato puree
- 2 tsp dried oregano
- 3 tbsp chopped fresh parsley
- 6 oz cheese e.g. red Leicester or smoked Cheddar
- 1 egg beaten
- 4 oz dried breadcrumbs
- oil for deep frying
- salt and ground black pepper
Instructions
- Fry the onion, pepper, garlic and chilli in the oil and butter for 5 minutes. Stir in the rice and fry for a further 2 minutes.
- Pour in the stock and add the sun-dried tomatoes, puree, oregano and seasoning. Bring to the boil, stirring occasionally, then cover and simmer for 20 minutes.
- Stir in the parsley then turn into a shallow dish and chill until firm. When cold, divide into 12 and shape
- into equally-sized balls.
- Cut the cheese into 12 pieces and press a nugget into the centre of each rice rissole.
- Put the beaten egg in one bowl and the breadcrumbs into another. Dip the rissoles first into the egg, then into the breadcrumbs, coating each of them evenly.
- Place the rissoles on a plate and chill again for 30 minutes. Fill a deep frying pan one-third full of oil and heat until a cube of day-old bread browns in under a minute.
- Fry the rissoles in batches for about 3 - 4 minutes, reheating the oil in-between. Drain on kitchen paper and keep warm, uncovered. Serve with a side salad.
Calories: 443 kcal
Carbohydrates: 51 g
Protein: 14 g
Fat: 20g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 67 mg
Sodium: 919 mg
Potassium: 290 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 1647 IU
Vitamin C: 42 mg
Calcium: 270 mg
Iron: 4 mg