Feta nut fritters recipe
These are great little snacks, quick to make and super for using up leftover rice. The cheese can be too strong, I feel, so make sure you have no more than two-thirds cheese to one-third rice proportion.
That should make sure they are quite intense in flavour with the tang of the feta peeking resiliently above the taming starch of the rice and dark toasting of the nuts. Try them with a crisp green salad.
Ingredients
- 65 g risotto or other short-grain white rice, rinsed and drained
- 3 egg whites
- 350 g feta cheese, finely crumbled
- 4 tsp thyme leaves
- 4 tbsp fresh breadcrumbs
- 1 tbsp hazelnuts
- 3 tbsp olive oil
- 0.5 tbsp butter
- 2.3 oz risotto or other short-grain white rice, rinsed and drained
- 3 egg whites
- 12.3 oz feta cheese, finely crumbled
- 4 tsp thyme leaves
- 4 tbsp fresh breadcrumbs
- 1 tbsp hazelnuts
- 3 tbsp olive oil
- 0.5 tbsp butter
- 2.3 oz risotto or other short-grain white rice, rinsed and drained
- 3 egg whites
- 12.3 oz feta cheese, finely crumbled
- 4 tsp thyme leaves
- 4 tbsp fresh breadcrumbs
- 1 tbsp hazelnuts
- 3 tbsp olive oil
- 0.5 tbsp butter
Details
- Cuisine: Mediterranean
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Put the rice in a saucepan and pour in 175ml water. Bring slowly to the boil, then cover and cook very gently for 20–25 minutes until the rice is tender. Remove the pan from the heat and leave to the side, covered, until cool.
- Whisk the egg whites in a clean grease-free bowl until they form stiff peaks. Carefully fold in the crumbled cheese and rice. Season to taste with salt and pepper, and gently mix in the thyme. Shape the mixture into about 16 small balls.
- Toss the hazelnuts in a hot pan until lightly toasted, then chop finely and tip into a bowl. Add the breadcrumbs and mix well. Roll each of the cheese balls in the mixture and put on a baking sheet.
- Heat the oil and butter in a large non-stick pan and, when hot, add the cheese balls and sauté for 2–3 minutes, turning them frequently, until golden brown all over. Remove from the heat, drain on paper towels and serve hot.
Recipe taken from Pimp My Rice
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