49 recipes

177

share on

Saffron basmets

ingredients

servings

2

Basmati rice

100 grams

Peas, frozen

80 grams

Saffron

1 gram

Nutmeg

to taste

Grated Grana Padano

15 grams

Egg, egg white

60 grams

Ricotta cheese

100 grams

Basil

5 leafs

Iodized salt

to taste

Wholemeal breadcrumbs

20 grams

single courses from Italy

Saffron basmets

Saffron basmets

vegetarian with gluten with eggs with lactose high in iron high in calcium high in potassium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Saffron basmets

An alternative to the usual rice dish? Saffron basmets! They can be prepared in advance: a fit finger food with flakes, a great idea for the classic splash. A simple yet good recipe, you just have to try it!

Saffron basmets step 1

step 1

Cook the basmati rice following the instructions in the package. After cooking, transfer it to a bowl and add the saffron (dissolved in very little water); let it cool.

Saffron basmets step 2

step 2

Mix the rest of the ingredients (previously cooked peas, grated cheese, ricotta cheese, spices, and basil), stir well and place in the refrigerator until it is completely cold.

Saffron basmets step 3

step 3

Then proceed to form the classic croquettes and then panarle them into breadcrumbs.

Saffron basmets step 4

step 4

Place the meatballs on an oven-baked baking tray and bake in a pre-heated oven at 180 ° for about 25 minutes, taking care to turn them half-cooked.

Saffron basmets step 5

step 5

NB: You can use ricotta and peas as stuffing to be added inside the croquettes before closing them and panarle them.

Loading pic