• 2 cups medium grain rice
• 2 eggs
• 1⁄2 cup breadcrumbs and extra for crumbing
• Handful chopped parsley
• 1 tablespoon garlic powder
• 1 tablespoon onion power
• 1.5 cups grated Parmesan
• 1 packet plant-based mince
• 1 jar passata
• 1 onion diced
• 2 cloves garlic crushed
• 2 tablespoons tomato paste
• 1 cup frozen peas
• Handful chopped basil
• 1 small chilli diced
• 100 g Grated mozzarella
• 2 tablespoons extra virgin olive oil (EVOO), extra for frying
1. Fry onion and crushed garlic in 2 tablespoons EVOO until browned. Add in plant mince and cook for 3–4 mins. Add in passata, tomato paste, frozen peas, salt and pepper and 1.5 cups water. Stir well and simmer gently for 10–15 mins until sauce thickens.
2. Cook rice until it is almost over cooked and sticky. Do this step the day before, and store in the fridge overnight as it makes it easier.
3. Into rice, add eggs, breadcrumbs, parsley, grated Parmesan, onion and garlic powder and season well with salt and pepper.
4. Roll rice mixture into palm size balls and make an indent in the centre. Add 1 teaspoon of sauce in the indent and a sprinkle of grated mozzarella. It is better to roll the rice with wet hands. Cover the top with extra rice and carefully mould to a ball shape (like a tennis ball size).
5. Roll to coat in breadcrumbs.
6. Heat oil until it bubbles when you pop the end of a wooden spoon in. Use a medium size saucepan and roll to around 3 cm height with EVOO.
7. Fry for 3–4 mins each side and roll over gently to switch sides.
8. Serve with more sauce spooned over and a sprinkle of grated Parmesan. Store left over sauce in the fridge for a few days or freezer for a few months and reheat for a quick pasta sauce one night.