Rice Dumplings with Ground Meat Filling

Ingredients

• 100 g turkey breast fillet
• 150 g minced beef
• 50 g frozen peas
• 1 stalk Celery
• 1 bunch parsley
• 0.5 bunch Basil
• 50 g Parmesan
• 300 g whole grain rice
• 2 tbsp Tomato paste
• 200 ml meat broth
• 2 Eggs
• 3 tbsp butter
• 2 tbsp olive oil
• 1 onion
• 4 tbsp finely ground breadcrumbs
• 2 tbsp flour
• 1 can saffron
• Salt
• black pepper (ground)
• oil (for frying)

Instructions

1. 1.

   Peel the onion and finely chop ½ bunch parsley. Wash the celery and chop it with the turkey breast. In a pot heat 2 tbsp olive oil and 1 tbsp butter, sauté the onion, add the turkey meat and minced beef, and brown well. Mix in the parsley and celery. Season with salt and pepper, stir in tomato paste and meat broth, then pour over. Sprinkle in the peas and simmer covered on low heat.

2. 2.

   Bring ½ l of salted water to a boil in a pot, add the rice, and let it swell under frequent stirring on low heat. Dissolve saffron in 2 tbsp hot water and mix with parmesan into the rice; let cool slightly and stir in 2 tbsp butter and 1 egg. Reduce the meat ragout in an open pot, then fold in remaining parsley and sliced basil. In a deep dish whisk 1 egg lightly salted and peppered. From the cooled rice take about 10 portions the size of a mandarin, shape into balls, press a cavity with your finger, fill with 1 tbsp ragout, seal with more rice, dust with flour, then dip in egg and finally in breadcrumbs. Fry in hot oil for 5–8 minutes until golden brown. Drain on paper towels and serve.