This recipe for Tomato and Black Olive is made by cooking risotto rice with onion, garlic, sundried tomatoes, olives, white wine and stock.
Once the risotto is cooked then grated vegan cheese is added to it and allowed to melt into the risotto.
After it has cooled the risotto can be rolled into individual balls. These are then dipped in corn flour, then OGGs Aquafaba and finally breadcrumbs before being fried.
Click on the link for the full ingredient list and method.
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