- 2 Tbps Olive Oil
- 1 Onion
- 2 Garlic Cloves
- 1 Small Red Pepper
- 2 Large Tomatoes
- 1/2 Tsp Pimenton (Smoked Paprika)
- Pinch of Saffron
- 800ml Vegetable Stock
- 75g Green Beans
- 100g Peas
- 1 Courgette
- 175g Arborio Rice
- Sunflower Oil for Deep Frying
- 6 Tbsps Unsweetend Almond Milk
- 3 Tsp Chickpea Flour
- Gluten Free Breadcrumbs
- AIOLI: Mayorice Mayonnaise
- AIOLI: 1 Garlic Clove
- AIOLI: 1 Tsp Pimenton [Smoked Paprika]
- AIOLI: Squeeze of Lemon Juice
Share this recipe:
Peel and finely chop onion. Cut peppers (deseeded), beans and courgettes into small cubes. Skin, deseed and chop the tomatoes.
Heat the stock in a pan until boiling.
Heat the olive oil in a heavy based pan, when hot add the onion, peppers, green beans and courgettes and cook over medium heat for about 5-6 minutes until softened. Add saffron and tomatoes and cook for a further 2 minutes.
Add the rice and mix well together with the vegetables. Add the stock and peas and simmer gently for 15 minutes until the rice is cooked.
Transfer to a tray and spread the rice out to go cool. Season to taste. The rice is easier to handle and shape when it is completely cold.
Meanwhile make the aioli sauce by mixing all the ingredients together in a bowl. Season to taste.
Using your hands, shape the rice into 12 x 35g equal size balls. Combine the almond milk and flour together and stir until dissolved. Dip each into the almond milk flour mixture then roll them in the breadcrumbs, ensuring they are well coated.
Heat the oil in a deep frying pan then cook the rice balls until golden and crispy. Drain on kitchen paper to remove excess grease. Do not overcrowd the pan, you may need to do them in batches.
Serve with the alioli sauce and lemon to garnish.