Arancini

Name: Arancini
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 75 arancini de 40 g
Cuisine: Cuisine à teneur réduite en protides
Ingredients: 1 kilo de couscous; 50 cl de bouillon de légumes; 2 c. à soupe d’huile; 500 g substitut de viande; 400 g de petits pois cuits; 100 g de substitut de fromage; 250 g de biscottes pour la chapelure (1 paquet); 60 g de substitut d’œuf; Sel et poivre; Huile de friture

Prep 30 min · cooking 5 min
75 arancini (40 g each)

83.3kcal
0.35 gof protein
14.4 mgphenylalanine
26.1 mgof leucine

Values per serving, for guidance only. Adjust the quantities to suit your diet.

Ingredients

1 kg couscous
50 cl vegetable stock
2 tbsp oil
500 g Meat Substitute
400 g cooked garden peas
100 g Cheese Substitute
250 g crispbakes for the breadcrumbs (1 packet)
60 g Egg Substitute
Salt and pepper
Oil for deep-frying

Method

Put the couscous in a mixing bowl, then cover with boiling vegetable stock. Add two tablespoons of oil and leave to swell. Season with salt and pepper. Roll into balls between the palms of your hands.
Prepare the Meat Substitute following the directions for use, then stir in the cheese in small pieces.
Take a ball of couscous and hollow out the centre. Put in a little of the meat filling and a few peas, then close the ball.
Reconstitute 60 g Egg Substitute with 240 ml water and roll the balls in it.
Crush the crispbakes in their packet to make breadcrumbs, then coat the balls in them.
Deep-fry the arancini in hot oil until golden.

Made with