1. Original salad in balls
- A glass of boiled rice
- Conser can. fish (I have pink salmon),
- Eggs var. 3 pcs.
- Mayonnaise-3 table. spoons.
- A bunch of dill,
- Raw carrots-1 pc,
Rice + fish + proteins + mayonnaise, salt, pepper. Mix everything.
Grate the carrots on a fine grater.
Grate the yolks too.
Divide the salad into balls, roll in herbs, yolks and grated carrots.
2. Curd croquettes with vegetable salad
- 500 g cottage cheese
- 1 small carrot
- 1/2 bunch of dill
- a handful of chopped walnuts
- 1 tbsp. l. vegetable oil
- 1 yolk
- 1 tsp caraway
- a pinch of salt.
For vegetable salad:
- 2 fresh cucumbers
- 100 g radish
- 1/2 bunch green onions
- 1/2 bunch of parsley
- lettuce leaves.
Put cottage cheese in a bowl, mash with a fork. Add finely grated carrots, walnuts, chopped dill, vegetable oil, salt. Mix well.
From the resulting mixture, mold croquettes in the form of balls with wet hands, put in the refrigerator for half an hour.
Put lettuce leaves on the dish, put cucumber and radish slices on top of the lettuce leaves, sprinkle with chopped green onions and parsley.
Put curd croquettes on the prepared vegetable salad, sprinkle with grated yolk and caraway seeds.
3. Potato balls for side dishes
- 800 g potatoes
- 50 g butter
- 1 raw egg for puree
- red and black ground pepper, salt to taste
- 40 g wheat flour
- vegetable oil for deep frying
Wash the potatoes, peel, boil until half cooked and drain.
Without letting cool, rub quickly and thoroughly with a wooden pestle. Add pre-melted hot butter, raw egg, salt and pepper to taste, grind well again and stir.
Shape the warm mashed potatoes into small balls. Dip them in premium flour.
Heat the vegetable oil to a simmer in a large skillet with high sides or in a saucepan and fry the potato balls in it until golden brown.
Serve hot, garnished with fresh herbs.
4. Snack "Cheese"
Cheese, eggs, rub on a fine grater. Squeeze a clove of garlic, walnuts into the resulting mass, add a spoonful of mayonnaise to the mass, mix everything thoroughly.
We form balls from the resulting mass.
Rub the crab sticks on a fine grater into a separate plate.
Roll the balls in crab sticks.
Put the finished snack in the cold for 1 2 hours.
P. S. lovers of "spicy" can add more garlic and pepper. Rafaelki can also be made with chopped herbs, and olives / olives inside !!!
five. Elegant cheese balls for the festive table
- Almond nuts
1. Cheese (any) grate on a fine grater and add very finely chopped garlic.
2. Then add a little mayonnaise to the mixture until a plastic mass is obtained, knead and mix well.
3. Place almonds in the middle of each olives.
4. Roll the curd into balls by placing the stuffed olive inside each ball.
5. Wash the dill, dry it very well and chop finely. The drier the dill is and the finer it is cut, the more convenient it is to bread the balls.
6 crab RAPHAELLO
- Russian cheese 200 g
- Crab sticks (frozen) 4 pcs
- Garlic cloves 2 tooth.
- Mayonnaise (so that the mass is medium thick)
Grate cheese on a fine grater, add garlic squeezed through a press, mix with mayonnaise.
Crab sticks, finely grate.
Roll the curd into balls and roll in crab shavings.
7. Rice balls with cheese
- Long rice - 1.5 cups
- Hard cheese - 100 g.
- Chicken broth - 1 glass
- Onion - 1 piece
- Garlic - 2 cloves
- Bread crumbs - 100 g.
- Flour - 150 g.
In a saucepan, bring 1.5 cups of water to a boil, when the water boils, place the rice, cook under a closed lid without interfering for 10 minutes.
Fry finely chopped onion and squeezed garlic in butter, when the onion is browned, add rice and half a glass of broth to it, simmer, stirring occasionally. When all the broth is absorbed, add the remaining half glass and stir again until the rice is completely absorbed. When the second part of the broth has been absorbed, add the grated rice, mix until smooth, extinguish the fire and let it cool.
Moisten your hands lightly and form into balls of rice. Roll first in flour, then in breadcrumbs. We place the balls in the refrigerator for solidification for 1 hour.
Heat the butter in a frying pan, put the balls in one layer and fry.
8. Vegetable snack balls
- Beets - 2 pieces
- Carrots - 3 pieces
- Low-fat cheese - 100 grams
- Eggs - 2 pieces
- Prunes - 50 grams
- Nuts - 50 grams
- Natural yogurt - 200 grams
- Salt to taste
Boil carrots, beets until tender. Cool, peel.
Boil eggs, cool, peel. Separate the whites from the yolks.
Grate cheese on a fine grater, divide into two portions.
Grate beets and carrots separately on a fine grater and mix with grated cheese and beets and carrots separately.
Add grated egg yolk and yogurt to the beets.
For carrots - grated protein and slightly chopped garlic, yogurt.
Form balls from the beet mass, inside which roll a piece of prune or walnut. From the carrot, the same thing, inside a slice of prunes or walnuts.
If the mass is not wet enough and does not stick well into a ball, add a little yogurt.
Put the balls on a flat dish, garnish with yogurt and herbs on top. Put in the refrigerator for 30 minutes.
Olives can be added instead of prunes or walnuts.
9. Snack - Balls with Cheese and Tomatoes
- Cheese - 200 g,
- cherry tomatoes - 150 g,
- 2 cloves garlic (pressed through a press),
- ground pepper - to taste
- soft cheese - 2 tbsp. l,
- butter - 1 tbsp,
- fresh bunch of dill / parsley,
- toasted sesame seeds - as needed.
Chop the cheese, mash with a fork, add cheese or softened butter, garlic, black pepper. Stir until smooth and form into balls. Prepared tomatoes must be placed inside the mass, gently give balls and roll in finely chopped parsley or dill. It is better to take dill (I know from practice), and then in sesame. Refrigerate for 30-40 minutes. The appetizer is ready.