Rice balls

Ingredients for 4 servings:

• 350 g rice
• ½ jar Ajvar, mild (size 340 ml)
• 50 g grated cheese, e.g. Gouda or Cheddar
• 30 g breadcrumbs
• 2 eggs
• 150 g mixed vegetables, from zucchini, peppers or pointed peppers, cherry tomatoes
• ½ m.-sized onion(s)
• some pepper, black
• some piri-piri
• some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian

This recipe was made using up leftovers from the previous day (see baked turkey schnitzel). Cook the rice in lightly salted water until it is still slightly grainy, then mix with the ajvar. Let it cool. The zucchini (strips), peppers (chunks), tomatoes (halved), and onions (small diced) were left over from the previous day. If you use fresh ingredients, fry everything briefly and then sauté briefly with a little water. Let everything cool down, then drain off the liquid. Place the prepared ingredients in a large bowl and add all the other ingredients. Mix with your hands until a sticky dough forms; the vegetable pieces can (and should) be mashed a little. Vary the amount of breadcrumbs if necessary. Then form into roughly palm-sized meatballs and fry in a little oil until browned.