Inspired by the Italian arancini recipe, these crispy seafood balls are made with sweet potato risotto and a gluten-free coating.
Sizzle one tablespoon of oil with one crushed garlic clove. Then, add the rice, cover with boiling fish stock, and simmer until cooked through.
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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.
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.
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.
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.
Bake the croquettes at 220°C (430°F) for 30 minutes or until browned and crispy.