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Sun Dried Tomato Lentil and Basil Arancini By Jess Beautician

Sun Dried Tomato, Lentil and Basil Arancini by Jess Beautician

Are you looking for the perfect vegan starter or side to wow your dinner guests? Well Jess Beautician has come up with this mouth-watering Arancini recipe which is a real show stopper! If you give this a go don’t forget to tag us in your creations.

45 mins

3-4 people

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INGREDIENTS

1 White Onion, chopped
2 garlic cloves minced
1 cup of Mr Organic Red Lentil Rice
6 Mr Organic Sun Dried Tomatoes chopped
1 tbsp dried basil
1 tsp dried parsley
1 tsp dried oregano
1 cup of vegan coconut cheese grated
Zest 1/2 lemon
Salt and Pepper
1/2 cup panko breadcrumbs
1/4 cup of cornflower
1/2 cp chickpea flower
1 cup panic breadcrumbs
1L vegetable oil

METHOD

1. Heat the Mr Organic Extra Virgin Olive Oil in a large shallow pan on a medium heat. Next, add the chopped onion into the pan with the oil followed by the minced garlic, and sweat them down until soft.

2. Next, add a good pinch of salt to a separate pan of boiling water and pour in the Mr Organic Red Lentil Rice, give it one stir to separate it and allow it to cook for 9 minutes until al dente.

3. Next, add the chopped Mr Organic Sun-dried Tomatoes to the pan with the onion and garlic, then add the basil, dried parsley and oregano. Stir the tomatoes and herbs through the pan to get everything well combined and gently heat it through.

4. Once the rice has cooked, drain off the excess water then add it to the pan with the onion, garlic and sun-dried tomatoes. Add in the grated vegan coconut cheese, lemon zest, and season with sea salt and a good amount of cracked black pepper. Turn off the heat at this point and stir well, then allow it to cool before transferring it to a mixing bowl.

5. To the bowl, add the panko bread crumbs, along with 1/4 cup of cornflour. Mix the breadcrumbs and cornflour through the rice mixture using your hands until well combined. Wet your hands in a bowl of water then take some of the mixture and form a ball of rice using your hands, mould it firmly and wet your hands between forming each rice ball to help it stick together. Form 10 rice balls and set aside once made.

6. In a separate bowl for the batter, place the chickpea flour, then pour in enough water to turn it into a batter – stir the mixture and continue to add water until you reach a thick but smooth consistency. In another bowl, add the panko bread crumbs, then taking one rice ball at a time, first coat it in the chickpea flour batter all over using one hand, then transfer it to the breadcrumbs next and coat it with the other clean hand. Repeat this process with all of the rice balls until they’re well coated in breadcrumbs.

7. Heat a pan of the vegetable oil and very carefully place one rice ball in at a time. Allow the rice balls to fry, turn them continuously so they are even in colour and cooked through. Repeat the process with all of the rice balls, placing them on a plate lined with kitchen paper to drain off any excess oil. Each rice ball should take around 2 minutes to fry and should be golden and crispy.

8. Once all of the rice balls are done, sprinkle over a small pinch of sea salt to help keep them crisp. Serve the rice balls immediately while crispy and hot. Garnish with basil leaves and enjoy with Mr Organic’s Italian Red Chilli & Ginger Hot Salsa.

Which of our products do you need for this recipe?

Italian Extra Virgin Olive Oil (1L)
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Mr Organic product

Why Mr Organic?

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