käsireisidel

Käsireisidel is an Estonian culinary term used in some recipe collections to describe hand-formed rice dishes. The name roughly translates to hand-formed rice pieces and refers to the technique of shaping cooked rice by hand into small, compact portions before cooking. The approach is common in home cooking and casual eateries, where rice is combined with a binder and sometimes with other ingredients.

Ingredients and preparation: The basic base is cooked short- or medium-grain rice. Eggs or a small amount of flour or mashed potatoes are often used as a binder to help the shapes hold together. Additional flavorings may include chopped onions, herbs (such as dill or parsley), cheese, or minced meat. The mixture is cooled, shaped by hand into balls, patties, or croquettes, and then breaded lightly or not at all.

Cooking methods and serving: Käsireisidel may be shallow-fried or lightly pan-fried in oil, then finished in the oven to ensure through cooking. They are typically served with sauces such as a tomato-based sauce, a creamy dill sauce, or sour cream. They can function as a main dish, a side, or an appetizer, and are adaptable to vegetarian versions.

Variations and context: Regional and family variations exist, often reflecting available ingredients. The dish is related to other rice croquettes and arancini in technique, but remains distinct in its Estonian home-cook tradition.

See also: Arancini, croquettes, rice croquettes.

References: Estonian recipe blogs and cooking guides.