RECIPE STORY

Seafood Rice Balls

by

Inspired by the Italian arancini recipe, these crispy seafood balls are made with sweet potato risotto and a gluten-free coating.

Health

Time

1h 30m

Cost

Nutrients

190 kcal

Carbs 24 grams

Sugars 1 grams

Total Fats 6 grams

Saturates 1 grams

Fibers 2 grams

Proteins 9 grams

Nutrients Data

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.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts
  • Fish
  • Crustaceans

Servings

12

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Step 1

Sizzle ​one tablespoon of oil with ​one crushed garlic clove. Then, add the rice, cover with boiling fish stock, and simmer until cooked through.

Ingredients List

Rice

Extra Virgin Olive Oil1.5tbsp
Garlic Cloves2
Short-Grain Arborio Rice300g
Fish Stock600mL
Sweet Potato150g

Filling

Prawns150g
Squid130g
Fresh Parsley1tbsp

Coating

Ground Flaxseeds20g
Water50mL
Almonds40g
Cashew Nuts30g
Pumpkin Seeds30g

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Step 2

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.

Ingredients List

Rice

Extra Virgin Olive Oil1.5tbsp
Garlic Cloves2
Short-Grain Arborio Rice300g
Fish Stock600mL
Sweet Potato150g

Filling

Prawns150g
Squid130g
Fresh Parsley1tbsp

Coating

Ground Flaxseeds20g
Water50mL
Almonds40g
Cashew Nuts30g
Pumpkin Seeds30g

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Step 3

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.

Ingredients List

Rice

Extra Virgin Olive Oil1.5tbsp
Garlic Cloves2
Short-Grain Arborio Rice300g
Fish Stock600mL
Sweet Potato150g

Filling

Prawns150g
Squid130g
Fresh Parsley1tbsp

Coating

Ground Flaxseeds20g
Water50mL
Almonds40g
Cashew Nuts30g
Pumpkin Seeds30g

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Step 4Part 1

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.

Ingredients List

Rice

Extra Virgin Olive Oil1.5tbsp
Garlic Cloves2
Short-Grain Arborio Rice300g
Fish Stock600mL
Sweet Potato150g

Filling

Prawns150g
Squid130g
Fresh Parsley1tbsp

Coating

Ground Flaxseeds20g
Water50mL
Almonds40g
Cashew Nuts30g
Pumpkin Seeds30g
Step 4Part 2

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.

Ingredients List

Rice

Extra Virgin Olive Oil1.5tbsp
Garlic Cloves2
Short-Grain Arborio Rice300g
Fish Stock600mL
Sweet Potato150g

Filling

Prawns150g
Squid130g
Fresh Parsley1tbsp

Coating

Ground Flaxseeds20g
Water50mL
Almonds40g
Cashew Nuts30g
Pumpkin Seeds30g

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Step 5

Bake the croquettes at 220°C (430°F) for 30 minutes or until browned and crispy.

Ingredients List

Rice

Extra Virgin Olive Oil1.5tbsp
Garlic Cloves2
Short-Grain Arborio Rice300g
Fish Stock600mL
Sweet Potato150g

Filling

Prawns150g
Squid130g
Fresh Parsley1tbsp

Coating

Ground Flaxseeds20g
Water50mL
Almonds40g
Cashew Nuts30g
Pumpkin Seeds30g

MEAL PLAN

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