Makes: 12 balls
Fresh from the garden: spinach, chives
metric measuring spoons, cups and scales
cook’s knife, large
1½ cups (300g) cooked brown rice
80g fresh firm ricotta
½ cup (40g) finely grated parmesan
½ cup finely chopped spinach leaves
¼ cup chopped chives
½ cup (35g) fresh sourdough or wholemeal breadcrumbs
1 tablespoon extra virgin olive oil
What to do
Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
Half fill a small saucepan with water and bring to the boil. Add the chopped spinach leaves and cook for 1 minute then drain in a colander placed in the sink. Rinse under cold water and squeeze handfuls of the spinach to remove the water.
Place the rice, ricotta, half the parmesan, spinach and the chives in a big bowl and mix really well to combine, using a spatula.
Place the breadcrumbs and the remaining parmesan in a shallow bowl. Add the oil and mix with a spatula to combine.
Using clean hands, shape 2 tablespoons of the rice mixture into a ball. Roll the ball in the breadcrumb mixture, pressing with your fingers to coat it, then place it on the prepared tray. Repeat with the remaining rice mixture and breadcrumbs.
Bake for 10 minutes. Remove the tray from the oven and carefully turn the rice balls over with tongs. Bake for another 10 minutes or until golden brown and crunchy on the outside. Remove the rice balls from the oven and serve them warm or cold.