1 tablespoon Soya Canola Oil
1/4 chopped onion
1/2 zucchini without the core, grated and finely chopped
1/2 clean carrot, grated and finely chopped
2 cups of cooked rice
2 eggs
3 tablespoons of wheat flour
1/2 cup of grated parmesan cheese
1 tablespoon of parsley chopped
60 g of mozzarella cut into 8 rectangles or cubes
Salt and oregano to taste
Eggs and bread flour for breading
2 cups of Soya Canola Oil for frying
Mass: Heat the Soya Canola Oil in a frying pan. Add the onion and brown. Add the carrots and zucchini, fry briefly, turn off the heat and set aside. Mix the vegetables, cooked rice, eggs, flour, Parmesan cheese and parsley in a bowl until all the ingredients are well combined. If necessary, add a little more flour and salt.
Assembly: divide the dough into 8 portions and shape them into balls. Place 1 piece of mozzarella in the center of each ball of dough, then close it into a flat or round shape. Coat them in egg and then breadcrumbs. Heat some Soya Canola Oil in a deep, non-stick frying pan. Place 3 to 4 dumplings in the pan and, over medium-high heat, fry them on one side and then the other, until golden brown. Serve warm.
