Fried rice balls with garlic remoulade

Ingredients for 4 servings:

• 350 g rice, cooked
• 75 g Pecorino, grated
• 50 g zucchini
• 1 small onion(s)
• 1 tbsp extra virgin olive oil
• 3 anchovy fillets
• 1 egg(s)
• salt and pepper
• breadcrumbs
• Fat for frying
• 2 tbsp remoulade
• 2 tbsp natural yogurt
• 2 garlic cloves
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

For the rice balls (about 30), peel and finely dice the onion. Do the same with the zucchini. Heat oil in a pan and fry the onion and zucchini cubes. Mix the cooked rice with the grated cheese, the fried diced vegetables, the egg, and the very finely chopped anchovy fillets. Season with salt and pepper. With wet hands, form small, walnut-sized balls and roll them in breadcrumbs. Heat fat (I used about half a liter of rapeseed oil here) in a saucepan (a deep fryer works, too) until small bubbles form on a wooden spoon. Fry the balls one at a time (about 6 pieces) in the hot fat. Remove from the pan and drain on a piece of kitchen paper. Keep warm. For the garlic remoulade, mix the remoulade with yogurt. Peel and grate the garlic cloves. Add to the remoulade along with salt and pepper and season to taste.