Artichokes Arancini

What do you do when you have lots of leftover rice and veggies? You make baked rice balls!! In the Italian tradition rice balls are incredibly popular, usually they are made with tomato sauce and deep fried… But if you know me, you knowthat I like to switch things up 🙂

The amazing thing about leftover rice is all that starch that makes it sticky and will allow the balls to hold together. When I was a little girl I used to eat so many Arancini (the classic Italian rice balls) and I’m always incredibly nostalgic when I remake them at home! Now without further ado, here comes the recipe…


Ingredients for the rice:
• 200g cooked rice
• 3 medium cooked artichokes
• ½ cup parsley
• 2 crushed cloves of garlic
• 1 tsp turmeric
• 1 tsp curry powder
• 2 tsp smoked paprika
• 1 tsp fresh grated ginger
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 1½ tbsp flax meal
• 1 tbsp sesame seeds
• 1 tsp black pepper
• juice of 1½ lemon
• 2 tsp lemon zest

For the breadcrumb:
• 4 tbsp breadcrumb
• ½ tsp smoked paprika
• ½ tsp salt
• 1 tsp oregano
• ¼ tsp chilli flakes

For the sauce:
• ½ cup plant based yogurt
• 2 tsp apple cider vinegar
• 1 tbsp extra virgin olive oil
• ½ tsp salt
• a bunch of chopped parsley
• juice of ½ lemon

Preparation:
Mix all the rice ingredients in a large bowl and let it chill in the fridge for one hour. In the meanwhile prepare the sauce by whisking all the ingredients together and add all the spices to the breadcrumb. After one hour preheat the oven at 200°C , roll the rice mixture into balls (you may need to use wet hands) and coat them with the breadcrumb. Cook on a lined baking tray for 30 minutes or until golden brown. Serve with the dipping sauce and enjoy with friends!!


 

 

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