- 1 brown onion
- 3 garlic cloves
- 1L chicken stock seasoned with Vegeta, salt and pepper
- 2 eggs
- 300g rice
- 50g Parmesan cheese
- 100g Bieno Sirejne for filling (or any other cheese i.e. Feta, Mozzarella, blue cheese etc)
- Eggs, plain flour and breadcrumbs for crumbing
- Ajvar for serving
1. Boil seasoned chicken stock in a medium saucepan
2. Finely chop onion and garlic and fry in olive oil in a large frying pan until soft and glassy
3. Add rice to onion and garlic and fry together until rice becomes translucent
4. Add the chicken stock to the rice, one soup ladle at a time. Wait until the rice has absorbed the majority of the stock before pouring in next spoonful. Ensure you are constantly stirring.
5. Once you have used all of the stock and the rice is soft and creamy, stir through the Parmesan and leave to cool.
6. Once the rice mixture has cooled, break 2 eggs into the rice mixture and stir through.
7. Dice approximately 15 small cubes (about 1.5cm) of your desired cheese filling
8. Take a spoonful (or small handful) of the rice mixture and mould into a ball
9. Indent the ball with your thumb and place the cheese cube in the middle, then mould the ball around the cheese
10. Roll the ball in a deep bowl of plain flour
11. Roll in a bowl of whisked egg
12. Roll in a deep bowl of breadcrumbs, ensuring the entire ball is coated (you can repeat and roll in egg and breadcrumbs to get a thicker crumb)
13. Place balls on a baking tray lined with baking paper (you can also fry them in deep oil)
14. Bake at 200 degrees Celsius for approximately 15 to 20 minutes on each side, or until browned
15. Serve with Ajvar