Mushroom Arancini

Method

Step 1

Heat the butter in a large pan over a medium heat and add the onion, mushrooms, garlic and chili and cook for 5 minutes or until soft.

Step 2

Add the low protein rice and fry for a further 2 minutes.

Step 3

Add half of vegetable stock and stir continuously allowing the liquid to be absorbed into the rice before adding the remaining stock.

Step 4

Add the ProZero, continuing to stir until all the liquid is absorbed.

Step 5

Season to taste.

Step 6

Add the Mevalia Bread Mix and mix together.

Step 7

Place in the fridge for 30 minutes or until cold.

Step 8

Take a quarter of the mix and flatten in your hand. Place 1/4 of the Violife in the centre and fold it together to form a ball.

Step 9

Pinch the top of the ball to create a teardrop shape.

Step 10

Coat with the breadcrumbs and repeat with the rest of the mix.

Step 11

Heat your deep fat fryer to 180°C according to manufacturer’s instructions.

Step 12

Deep fry for 5-10 minutes until golden brown.

Step 13

Transfer to a paper towel and allow to cool slightly.

Serving Suggestion:
Serve with a delicious salsa dip.

Top Tip:
Vary the vegetables in the risotto for a different flavour.

ProZero and Fate All-Purpose Low Protein Mix is a food for special medical purposes and should be used under medical supervision. This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.

Ingredients