Full of flavour with a delicate crispy crust and so yummy.
Prep Time: 4 hours
Cook Time: 1 hour
Makes : 12
1 cup arborio rice
2 1/4 cups water
1 tablespoon olive oil
20 grams dairy-free butter
1 white onion, finely chopped
2 tablespoons pine nuts, chopped
450 grams mushrooms, sliced
1 carrot, grated
125 grams dairy-free mozzarella cheese, grated
1/3 cup plain flour
1 teaspoon garlic powder
1 cup soy milk
3 cups breadcrumbs
olive oil, for deep-frying
salt and pepper, to taste
Bring water to the boil over high heat. Stir in rice. Cover with a lid. Reduce heat to low and cook for 10 minutes. Remove from heat. Set aside, covered, for 10 minutes or until liquid has been absorbed. Transfer to a bowl.
Meanwhile, heat oil and butter in a frying pan over medium heat. Add onion, mushrooms, carrots and pine nuts. Cook, stirring occasionally, for 8 to 10 minutes or until onion softens and mushrooms slightly crisps. Add onion mixture and cheese to rice. Mix well. Season with salt and pepper. Set aside to cool and refrigerate for 4 hours.
Shape a tablespoon of the mixture into balls. Whisk together flour, garlic powder and soy milk. Dip each ball in flour milk and then breadcrumbs. Place on a tray. Refrigerate for 30 minutes.
Heat oil in a large, shallow saucepan over medium heat. Cook balls, in batches, for 5 to 6 minutes or until golden. Transfer to a rack. Place in oven to keep warm. Serve warm.
This recipe was adjusted from taste.com.au @taste_team.