Vegetarian Arancini Balls

vegan label

Suitable for Vegetarians
Vegan Option Available

  • 20
    Preparation Time
  • 15
    Cooking Time
  • 16 Serving Size


Graines de nature Seeds of ChangeTM Mediterranean-Style Brown Rice with Sun-Dried Tomato & Basil

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  • 2 SEEDS OF CHANGE® Mediterranean Style Brown Rice with Sun-Dried Tomato & Basil 240g
  • 2 tablespoons olive oil
  • 200g button mushrooms, finely chopped
  • ½ bunch broccolini, finely chopped
  • 2 green onions, chopped
  • ¼ cup cornflour
  • 1 egg, lightly beaten
  • 2 cups panko breadcrumbs
  • 16 cherry bocconcini
  • Vegetable oil, for shallow frying
  • 2/3 cup Greek yoghurt
  • Zest of 1 lemon, finely grated
  • Lemon wedges, to serve
  • Spinach leaves, to serve
  • Pistachios, chopped, to serve


Heat olive oil in a large frying pan over high heat. Cook mushrooms for 5 minutes, stirring regularly until golden. Add broccolini and onion and cook for another 2-3 minutes until broccolini is just tender. Transfer to a large bowl to cool slightly.

Add rice, egg and cornflour to mushroom mixture. Mix to combine. Refrigerate for 30 minutes.

Place panko in a large tray. Using slightly wet hands, shape a heaped tablespoon of mixture into a ball. Press a cherry bocconcini into the centre of the ball, then roll to enclose. Roll in panko to coat. Repeat with remaining rice mixture to form 16 balls.

Heat oil in a large frying pan over medium heat until a cube of bread sizzles on contact. Cook balls in batches for 1-2 minutes or until golden all over. Drain on kitchen paper.

Mix together yoghurt and lemon zest. Serve vegetable arancini balls with baby spinach leaves, lemon wedges and yoghurt.

Go Vegan: Replace bocconcini with halved green olives. Replace Greek yoghurt with coconut yoghurt.

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