2 garlic cloved, minced
2 cups Arborio rice
½ cup white wine
4 cups water
2 'chicken style' stock cubes
1 tsp dried mixed herbs
1 tsp ground black pepper
1/4 cup chopped fresh herbs (parsley, chives, basil)
1 tbsp savoury yeast flakes
½ cup pine nuts, toasted and chopped
½ cup plain flour
¾ cup vegan breadcrumbs (or flour)
Oil for deep frying
1 jar salsa (for serving)
Place the water, stock cubes, mixed herbs and black pepper into a saucepan, bring to a boil then lower heat so it is just simmering.
Heat a little olive oil in a large pan over a medium heat and fry onion and garlic until soft and just starting to brown.
Add the rice and cook, stirring continually for about 2 minutes, do not allow the rice to brown.
Pour in the wine and continue stirring until it has been absorbed.
Add the stock, a little at a time, stirring until absorbed before adding more. Continue until all stock is used.
Roast pine nuts in a 180C oven for 5-10mins.
Turn off the heat and stir through the savoury yeast flakes, fresh herbs and pine nutes. Taste and add extra seasoning if required. Leave to cool.
Stir the flour into the rice mixture. Then take a spoonful at a time and roll into balls, slightly smaller than a golf ball. Roll each in breadcrumbs until well coated.
Heat about 3-4 cm of oil in a large pan. Then fry the balls a few at a time until golden brown. Drain on kitchen paper.