Fried spinach and feta balls

Ingredients for 4 servings:

• 20 g butter
• 1 tbsp olive oil
• 1 onion(s)
• 150 g rice (risotto rice)
• 500 ml vegetable stock
• 100 g leaf spinach, finely chopped
• 150 g feta cheese
• 1 egg(s)
• 80 g Parmesan, grated
• herbal salt
• pepper, black
• 50 g flour
• 1 egg(s), lightly beaten
• 100 g breadcrumbs
• e.g. oil (sunflower oil) for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

must not be missing at the Easter picnic, also great for the party buffet

Put the butter and olive oil in a saucepan and heat gently. Dice the onion and sauté in the butter and oil mixture for 2 minutes. Sauté the rice for 2 minutes. Add the vegetable stock and bring everything to a boil. Cover and simmer for 20-25 minutes. The rice should be al dente and the liquid should have been absorbed by the rice. Let cool slightly. Whisk together the finely chopped spinach, diced feta cheese, and egg. Mix the Parmesan cheese into the rice. Season with salt and pepper. Form the mixture into small balls. First coat the balls in flour, then dip them in the beaten egg and then coat them in breadcrumbs. Heat the sunflower oil in a deep pan. Deep-fry the balls for about 10 minutes until golden brown.