Risottoballs with tuna

Name: Risottoballs with tuna
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 150 g risotto rice; 1 tin can tuna (200 g), drained; 1 tl paprika; 1 el capers finely chopped; 1 egg; 50 g bread crumbs; frying oil or fat for frying

A tasty Italian recipe. The snack contains the following ingredients: fish, risotto rice, tuna ((200 g), drained), paprika, capers (chopped), egg, breadcrumbs and frying oil or fat for deep-frying.

Ingredients

Kitchen Stuff

frying pan

Directions

Prepare the risotto rice according to the instructions on the packaging.
Allow the rice to cool.
Mix half of the tuna in a bowl with the paprika, the capers and pepper and salt to taste and knead until it is sticky.
Spoon the other half of the tuna through the risotto.
Divide the risotto into 12 portions and form balls with moist hands.
Press a hole with your thumb into each risotto ball and put in a twelfth part of the tuna mixture.
Close the hole and knead the risotto ball nicely.
Do the same with the other risotto balls.
Beat the egg in a deep plate.
Put the breadcrumbs in another deep plate.
Pass the risotto balls first through the egg and then through the breadcrumbs.
Heat the frying oil or fat in the fryer to 175 ° C.
Fry the risotto balls 4-6 at the same time in 3-4 minutes until golden brown and done.
Drain with kitchen paper in a colander..