Inspired by the Italian arancini recipe, these crispy seafood balls are made with sweet potato risotto and a gluten-free coating.
Health
Time
1h 30mCost
190 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
12
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Sizzle one tablespoon of oil with one crushed garlic clove. Then, add the rice, cover with boiling fish stock, and simmer until cooked through.
| Extra Virgin Olive Oil | 1.5tbsp |
|---|---|
| Garlic Cloves | 2 |
| Short-Grain Arborio Rice | 300g |
| Fish Stock | 600mL |
| Sweet Potato | 150g |
| Prawns | 150g |
|---|---|
| Squid | 130g |
| Fresh Parsley | 1tbsp |
| Ground Flaxseeds | 20g |
|---|---|
| Water | 50mL |
| Almonds | 40g |
| Cashew Nuts | 30g |
| Pumpkin Seeds | 30g |
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Boil the sweet potatoes until soft, mash them, and add them to the risotto. Then, spread the rice flat over a tray and refrigerate for 30 minutes.
| Extra Virgin Olive Oil | 1.5tbsp |
|---|---|
| Garlic Cloves | 2 |
| Short-Grain Arborio Rice | 300g |
| Fish Stock | 600mL |
| Sweet Potato | 150g |
| Prawns | 150g |
|---|---|
| Squid | 130g |
| Fresh Parsley | 1tbsp |
| Ground Flaxseeds | 20g |
|---|---|
| Water | 50mL |
| Almonds | 40g |
| Cashew Nuts | 30g |
| Pumpkin Seeds | 30g |
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Meanwhile, heat the remaining oil with a garlic clove in a skillet. Then, stir in the squid, prawns, and parsley, and cook for 5 minutes.
| Extra Virgin Olive Oil | 1.5tbsp |
|---|---|
| Garlic Cloves | 2 |
| Short-Grain Arborio Rice | 300g |
| Fish Stock | 600mL |
| Sweet Potato | 150g |
| Prawns | 150g |
|---|---|
| Squid | 130g |
| Fresh Parsley | 1tbsp |
| Ground Flaxseeds | 20g |
|---|---|
| Water | 50mL |
| Almonds | 40g |
| Cashew Nuts | 30g |
| Pumpkin Seeds | 30g |
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Scoop a handful of risotto and top it with one teaspoon of seafood mix. Then, wrap the rice around the filling and mould into a ball.
| Extra Virgin Olive Oil | 1.5tbsp |
|---|---|
| Garlic Cloves | 2 |
| Short-Grain Arborio Rice | 300g |
| Fish Stock | 600mL |
| Sweet Potato | 150g |
| Prawns | 150g |
|---|---|
| Squid | 130g |
| Fresh Parsley | 1tbsp |
| Ground Flaxseeds | 20g |
|---|---|
| Water | 50mL |
| Almonds | 40g |
| Cashew Nuts | 30g |
| Pumpkin Seeds | 30g |
Soak the flaxseeds in water for 10 minutes and grind the nuts and seeds in a food processor. Then, roll each rice ball first in the flax-egg and then in the nut flour.
| Extra Virgin Olive Oil | 1.5tbsp |
|---|---|
| Garlic Cloves | 2 |
| Short-Grain Arborio Rice | 300g |
| Fish Stock | 600mL |
| Sweet Potato | 150g |
| Prawns | 150g |
|---|---|
| Squid | 130g |
| Fresh Parsley | 1tbsp |
| Ground Flaxseeds | 20g |
|---|---|
| Water | 50mL |
| Almonds | 40g |
| Cashew Nuts | 30g |
| Pumpkin Seeds | 30g |
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Bake the croquettes at 220°C (430°F) for 30 minutes or until browned and crispy.
| Extra Virgin Olive Oil | 1.5tbsp |
|---|---|
| Garlic Cloves | 2 |
| Short-Grain Arborio Rice | 300g |
| Fish Stock | 600mL |
| Sweet Potato | 150g |
| Prawns | 150g |
|---|---|
| Squid | 130g |
| Fresh Parsley | 1tbsp |
| Ground Flaxseeds | 20g |
|---|---|
| Water | 50mL |
| Almonds | 40g |
| Cashew Nuts | 30g |
| Pumpkin Seeds | 30g |
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