Vegetable – Risotto – Meatballs

Ingredients for 2 servings:

• 1 cup brown rice (150 g)
• 1 small onion(s)
• 1 clove(s) garlic
• 50 g feta cheese
• 50 g flour
• 1 m.-large zucchini
• 80 g breadcrumbs
• 1 egg(s)
• 50 g ricotta
• 3 tsp mixed herbs (frozen)
• 4 tbsp oil (rapeseed oil)
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the rice, drain it, and add it to 2 cups of water. Bring to a boil and, when it is tender after about 15 minutes, let it cool slightly. In the meantime, peel and dice the onion and garlic. Clean and wash the zucchini and coarsely grate it or cut it into very thin slices using a grater. Mix in the herbs, then mash the feta with a fork and add it to the vegetables along with the ricotta. Now beat the egg, mix with the flour and the still warm rice until a paste forms. Season the mixture with salt and pepper and mix everything well. With wet hands, form the dough into meatballs and coat them in breadcrumbs. Heat the oil in a large pan and fry the meatballs on both sides over low heat until golden brown. They can be eaten warm, but they are also delicious cold. A mixed salad or herb quark goes well with them. If you like, you can also eat them with mustard.