Baked Pea Arancini with Tomato Sauce
- 55 min
- β β¬1.57
- 2 servings
- Easy
Main ingredients: frozen peas, white rice, wholegrain bread, and onion. Allow about 55 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- celery
- soy
- gluten
Equipment
- stove
- oven
Prepare
Bring the rice
Bring the rice, stock powder and tap water to the boil. Cover and cook gently for 15 minutes, stir in the peas and cook for 3 more minutes until soft and sticky.
Cook
Stir in the nutritional yeast
Stir in the nutritional yeast, spread the rice on a plate and cool for 20 minutes. It should be just warm and easy to shape.
Whisk the cornstarch and soy milk
Whisk the cornstarch and soy milk until smooth; crumble the bread finely into a separate dish. Shape the rice into 10 firm balls.
Preheat the oven
Preheat the oven to 210Β°C. Dip each ball in the starch mixture, then coat in crumbs.
Drizzle with 2/3 of the listed oil
Drizzle with 2/3 of the listed oil and bake for 22β24 minutes, turning carefully halfway through.
Finely dice the onion
Finely dice the onion and chop the garlic. Heat the remaining 1/3 of the listed oil in a small saucepan, soften both for 4 minutes, add the passata and simmer gently for 8 minutes.
Finish
Spoon the tomato sauce
Spoon the tomato sauce onto a plate for each serving and set the hot arancini on top. Serve immediately so the crust stays crisp.
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Recipe from VegPlan Β· https://vegplan.app/recipes/baked-pea-arancini-tomato-sauce
