This delicious and healthy entree, served with harissa yoghurt, is sure to impress at your next dinner party.


  • 1 pouch of Tilda Brown Basmati Rice (250g)

  • 130g skinned and boned Salmon Fillet, cooked and flaked

  • 80g grated parmesan

  • 25g unsalted butter

  • 1 small head of broccoli, finely chopped

  • 1.5 tbsp rice flour, plus more for crumbing

  • 1 cup vegetable or fish stock

  • Salt and pepper, to taste

  • 2 eggs

  • 1 tbsp milk

  • 1.5 cup cooked white quinoa

  • Vegetable oil, for deep frying

  • To serve

  • 2 tsp harissa paste

  • 1/2 cup yoghurt


  • 1.

    In a 2L pot, bring half a cup of water to the boil.

  • 2.

    Add the broccoli and cover. Leave for 3 minutes to cook.

  • 3.

    Empty the pouch of rice, along with the vegetable stock. Bring to the boil and season to taste.

  • 4.

    Simmer for 5 min, covered, stirring occasionally.

  • 5.

    Add the 1.5 tbsp of rice flour and stir till completely combined.

  • 6.

    Stir through the salmon, cheese and butter. Leave to cool before handling.

  • 7.

    Roll tablespoons of the rice into golfball sized spheres.

  • 8.

    Beat the eggs and milk till combined.

  • 9.

    Dust completely own rice flour, dredge in the egg mixture, and then press into cooked quinoa to coat.

  • 10.

    Heat oil to 180C, and deep fry the Arancini till golden brown and crispy on the outside.

  • 11.

    Swirl together Harissa paste and yoghurt, and serve with hot Arancini.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 121kj
  • Fat Total 4g
  • Saturated Fat 1g
  • Protein 5g
  • Carbohydrate 14g
  • Sugar 0g
  • Sodium 182mg

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.

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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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