Quorn Mince Arancini

Name: Quorn Mince Arancini
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 350g Quorn Mince (2 packs); Olive oil; 1 onion; 500 g rice; Salt, to taste; Pepper, to taste; 1 glass of white wine; 4 Eggs; Bread crumbs; 2L vegetarian stock; 1 Onion; Olive oil; Basil; 500 g of tomato puree

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Fried arancini rice balls arranged on a plate with two halved to show a filling of risotto and Quorn Mince.

Our Quorn Mince Arancini recipe is a meat free taste of Sicily. They are deliciously stuffed fried rice balls filled with Quorn Mince and fried until crisp and golden.

Vegetarian Mince Recipes Italian Food Recipes Weeknight Dinner Recipes

Serves 4

50 mins

A Little Effort

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

See product See recipes

Gluten Free

Low in Saturated Fat

No Soy

High in Protein

Ingredients

350g Quorn Mince (2 packs)
Olive oil
1 onion
500 g rice
Salt, to taste
Pepper, to taste
1 glass of white wine
4 Eggs
Bread crumbs
2L vegetarian stock

For tomato sauce:

1 Onion
Olive oil
Basil
500 g of tomato puree

Method

Firstly, prepare the tomato sauce. Finely dice 1 onion and fry until cooked.
Add the tomato puree, salt and pepper and cook for around 20 minutes.
Once cooked add roughly chopped basil and set the sauce aside.
To make the rice balls first finely dice 1 onion and fry until soft. Add the rice to the onions and then add white wine little by little.
After a few minutes and once the rice is hot, start adding the broth until the rice is cooked through and has absorbed all of the liquid.
Take the rice mixture off the heat and let the rice cool.
Meanwhile cook the Quorn Mince in pan with a little bit of oil and follow instructions on the pack. Once the Quorn Mince has cooked stir in a few tablespoons of the tomato sauce until the mince is coated in sauce.
Put a small amount of rice in the palm of the hand and pat flat, trying to maintain the same thickness. Add a small amount of Quorn Mince mixture to the centre of the rice and close to form balls. Repeat until all of the rice mixture has been used up. Then for each ball, coat with egg seasoned with salt and pepper and roll it in the breadcrumbs.
Fry all the Arancini in a generous amount of oil until golden brown and place on a paper towel to dry.
Serve them with the classic tomato sauce.