Cauliflower rice is becoming increasingly popular. Simple to prepare, useful for replacing rice in many preparations with the effect of lowering calories and carbohydrates introduced. It has a neutral taste so you have to use it with savory sauces or in preparations in which there is still some strong taste like these clever rice balls.
Ingredients for 6 arancini:
- 25g cooked peas (or lean ground turkey)
- 240g cauliflower rice
- 1 pinch of salt
- 2 tablespoons of tomato sauce without sugar
- 115g of grated light mozzarella
- 1 large egg
- 25g of gluten-free breadcrumbs
- 2 tablespoons of Parmesan
- Spray cooking oil
Preparation:
- Heat a non-stick pan over medium heat and put the peas (even frozen), the cauliflower rice and the tomato sauce, mix and cook for about 6 minutes (the cauliflower should start to soften)
- Remove from the heat and add the mozzarella. Mix very well (with heat the mozzarella should start to melt and bind together with the rest). Leave to cool for a few minutes.
- Form 6 equal balls (if you have problems handling them, lightly grease your hands)
- Beat the egg and put it in a bowl, in a second bowl the breadcrumbs and the Parmesan.
- Pass each ball first in the egg and then in the breadcrumbs before transferring them to a baking sheet covered with parchment paper. Spray the surface of each arancina with the oil spray.
- Bake in the oven at 220 degrees for about 25 minutes until the surface turns golden (9 minutes is enough if you use the air fryer), turn them about halfway through cooking so that they cook evenly.
Each portion (3 arancini):
257kcal, 15.6g Carbs (3g Fiber and 2.5g Fat) | 21.5g Protein | 11.5g Fat
