Breaded mozzarella rice patties
Cooled rice portions filled with mozzarella, flattened into patties and pan-fried instead of baked as balls.
Active time45 min
CookingNot specified
Total1 h 45 min
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Ingredients
- 150 g mozzarella
- 2 eggs
- 100 g breadcrumbs
- 400 ml water
- 60 g wheat flour
- 30 ml olive oil
- 180 g dry short-grain rice
Preparation
Rinse the rice, put it in a saucepan with the 400 ml of water and cook, covered, for around 20 minutes, until the water is absorbed.
400 ml water180 g dry short-grain rice- saucepan
Spread in a thin layer in a dish; leave to cool for 10 minutes, then refrigerate for 20 minutes.
- dish
- fridge
Drain the mozzarella and cut into 12 small pieces. Divide the rice into 12 portions; enclose a piece of mozzarella in each, press firmly and carefully flatten into a patty 1.5 cm thick, keeping the cheese inside.
150 g mozzarella- knife
- plate
Put the flour, beaten eggs and breadcrumbs in 3 plates. Coat each patty in flour, then egg and breadcrumbs, pressing gently.
2 eggs100 g breadcrumbs60 g wheat flour- three plates
Heat half the oil in a large non-stick frying pan. Cook half the patties over medium-low heat for 4 to 5 minutes per side, until golden and hot in the centre with melted cheese. Repeat with the remaining oil and patties. Cook longer over low heat if needed.
30 ml olive oil- large non-stick frying pan
- spatula
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration