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
This browser does not support the video element.
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 |
Help us reach 1000 subscribers
This browser does not support the video element.
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 |
This browser does not support the video element.
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 |
This browser does not support the video element.
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 |
This browser does not support the video element.
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 |
{{percentage}}% OFF. Use code {{code}}
{{/ items}} {{^ items}} {{/ items}}This browser does not support the video element.