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rice croquettes with salad spring

ingredients

servings

2

Rice

1 glass

Eggs

1 unit

Grated Parmesan cheese

1 spoon

Iodized salt

to taste

Breadcrumbs

to taste

Corn salad

20 grams

Lettuce or salad

20 grams

Parmigiano cheese

100 grams

Vinegar

to taste

Extra virgin olive oil

to taste

Wheat flour bread

2 slices

second courses from Italy

rice croquettes with salad spring

rice croquettes with salad spring

vegetarian with gluten with eggs with lactose source of B vitamins high in iron high in calcium high in phosphorus

ready in

10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

rice croquettes with salad spring

A quick meal, tasty and useful to recover the remains

rice croquettes with salad spring step 1

step 1

Boil the rice, or use the advanced risotto. Create a compound with all the ingredients

rice croquettes with salad spring step 2

step 2

Heat a little extra virgin olive oil olive oil in a pan and put spoonfuls of the dough making fry on both sides for a few minutes, so as to leave the hearts of even croquettes a little 'fluid.

rice croquettes with salad spring step 3

step 3

For the salad I put together a few leaves of corn salad, some lettuce chopped, Parmesan flakes. I seasoned with a pinch of salt, a few drops of olive oil and red wine vinegar

rice croquettes with salad spring step 4

step 4

Except I browned cubes of dried bread (another surplus that we have always in the kitchen) in a pan with a little oil and a pinch of salt, then aggiugendoli still warm all'insalatina.

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