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Preheat oven to 175C. Cook the rice in stock and water according to packet instructions and then cool completely and mix with flour and egg. Combine cheese, pine nuts and herbs. Blend together the remaining nuts until finely processed. Form the cooked rice mixture into balls, enclosing a little pine nut filling in each. Roll balls in mixed nut meal. Refrigerate for 20 minutes.
Place the balls on a baking tray lined with baking paper and bake until golden. Allow to cool slightly before serving.
Energy 1980kJ, Protein 14g, Fat 25g (Saturated fat 4g), Carbohydrate 45g, Sugars 3g, Fibre 5g, Sodium 250mg
Nutritional analysis assumes all crushed nuts are used in coating.