Enjoy these plant-based delights as the perfect BioCheese-y snack! Coated in crunchy, golden crumbs and filled with BioCheese-y goodness. Just Add Bio!
Makes: 25
Ingredients
Baked risotto
2 tbsp BioButtery
2 garlic cloves, minced
1 small brown onion, diced
1.5 cups rice
1/2 cup water
3.5 cups vegetable stock
1 cup almond milk
Rice mix
1 chia seed egg (see recipe here)
1 cup BioCheese Cheddar Shred
3/4 cup BioCheese Pizza Shred
1.5 tbsp dried parsley
1/2 tsp salt
Pepper, to taste
Coating
1/2 cup plain flour
1/2 tsp salt
Pepper, to taste
2 chia seed eggs (see recipe here)
2 cups breadcrumbs
Cooking oil
Method
Make risotto
Preheat oven to 180 Degrees Celsius.
Melt BioButtery in a pan over medium heat. Add garlic and onion, cook for 5 minutes or until brown.
Add rice and stir until grains become translucent. Pour water and raise heat to medium-high. Cook until the majority of liquid has been absorbed.
Mix in vegetable stock and almond milk. Allow to simmer, cover and transfer to oven. Bake for 30-40 minutes, or until all liquid has been absorbed.
Remove from oven and allow to cool. Add rice mix ingredients and combine. Cover and put in fridge for 3 hours
Make coating
Combine flour, salt and pepper in a small bowl, chia eggs in a separate bowl, and place breadcrumbs in a separate, third bowl.
Take out approximately 2.5 tbsp of risotto mix and roll into a ball.
Roll ball in flour mix, then place in chia egg mixture, followed by coating in breadcrumbs. Repeat with remaining mixture.
Cook
Heat saucepan over medium high heat. Pour in 2.5 cm of oil and warm until oil is sizzling.
Place balls into saucepan. Turn frequently so that they cook until golden. Once the balls turn a deep golden brown, remove onto a paper towel lined plate, to drain.
Repeat until all balls are cooked.
Happy tasting!