This delicious and healthy entree, served with harissa yoghurt, is sure to impress at your next dinner party.
In a 2L pot, bring half a cup of water to the boil.
Add the broccoli and cover. Leave for 3 minutes to cook.
Empty the pouch of rice, along with the vegetable stock. Bring to the boil and season to taste.
Simmer for 5 min, covered, stirring occasionally.
Add the 1.5 tbsp of rice flour and stir till completely combined.
Stir through the salmon, cheese and butter. Leave to cool before handling.
Roll tablespoons of the rice into golfball sized spheres.
Beat the eggs and milk till combined.
Dust completely own rice flour, dredge in the egg mixture, and then press into cooked quinoa to coat.
Heat oil to 180C, and deep fry the Arancini till golden brown and crispy on the outside.
Swirl together Harissa paste and yoghurt, and serve with hot Arancini.
Nutritional analysis per serving (22 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
You can start the mixture the day before. The rice will be easier to roll if it’s refrigerated.
Tilda® Rice ‘Mood Foods’
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