Another totally made up LowSodium recipe that worked out fairly well. Lets add it to the cabinet of curiosities that forms my current diet.
Ingredients:
– Basic risotto (or any leftover risotto you have lying around). Acouple of days old is ideal.
– Filling of your choice.
– Panko breadcrumbs (or make your own via toasting old bread and roughly whizzing them in a food processor), egg and flour
– napolitana sauce
Risotto:
– 1 cup uncooked arborio rice
– 1.5 cups of chicken stock (cubes if you need to)
– 1 cup of water
– olive oil (1 tsp)
– Whte wine around 1/2 cup
– 1 onion
– garlic
– pepper
– thyme and oregano
– parmesan
Filling:
Onion
Rocket or spinach leaves (wilted)
Mushrooms
Garlic
Veal mince (or whatever meat you want)
Goats cheese (or whatever cheese you have lying around). Just use sparingly if at all.
Basil
Onion Powder
Loads of oil to fry
NapolitanaSauce:
– 1 cup Home Made Chicken stock
– 1 cup water
– 1 tin chopped tomatoes
– 1/2 cup of crusty old red wine
– 2 tablespoons of Tomato paste (get a low sodium paste)
– 2 teaspoons of minced garlic
– onion powder
– Thyme and Oregano (or any italian spices.. don’t use the blends as they can contain lots of salt)
Method:
– cook risotto and leave for a couple of days in the fridge.. any ole recipe is fine.
– Chop finely and then saute the spinach / mushroom / onion/ garlic / mince and basil in olive oil
– cool then mix in a tiny little bit of goats and parmesan cheese to taste (or don’t if you really want to amp down on the no sodium aspect
Put some plain flour in a bowl
crack 2 eggs in bowl and beat
put breadcrumbs in a ball.
– roll risotto into balls (the bigger they are the easier they are to handle)
– halve the balls and stick in the mixture into the middle
– lightly dust in flour then sip in egg then roll the balls in breadcrumbs
– fry in oil till crispy then pat dry (you can bake if you feel like it’s healthier option)
Serve with nap sauce