Knapperige vegetarische balletjes met frisse salade.
Bak de ui en rijst zachtjes glazig in een pan met 1 eetlepel olie. Voeg de bouillon toe en kook de rijst 20 minuten zachtjes gaar. Roer de kaas erdoor en laat de rijst koud worden. Vorm de koude risotto tot 20 balletjes en wentel deze eerst door het ei en daarna door paneermeel. Bak de risottoballetjes in een koekenpan met 3 eetlepels olie in 4-6 minuten rondom bruin. Meng in een schaal de salade-ingrediƫnten en maak af met dressing of citroensap en eventueel verse kruiden.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (175g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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