Porcupines with Veggie Noodles
Ingredientsserves 8
750g lean beef mince
1 medium brown onion 1/3 cup basmati rice 1/3 cup finely grated Parmesan cheese ¼ cup finely chopped basil 1 egg, lightly beaten 1 carrot 1 zucchini 700ml bottle of passata (tomatoes) 1 cup chicken stock 4-6 extra zucchinis and carrots to serve |
Golden Rules
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Method
1. Grate onion and one carrot and one zucchini.
2. In a bowl mix mince, onion, rice, cheese, basil, egg and grated carrot and zucchini.
3. Roll into balls and place on a plate. Cover and refrigerate for 10 minutes.
4. Heat passata and stock in a large pot and bring to the boil.
5. Add balls and reduce heat to a simmer. Cook for about 25 minutes or until rice is soft.
6. Serve on a bed of carrot and zucchini noodles, made using a spiraliser - check out our veggie noodle maker here!
7. Serve with a colourful side salad.
2. In a bowl mix mince, onion, rice, cheese, basil, egg and grated carrot and zucchini.
3. Roll into balls and place on a plate. Cover and refrigerate for 10 minutes.
4. Heat passata and stock in a large pot and bring to the boil.
5. Add balls and reduce heat to a simmer. Cook for about 25 minutes or until rice is soft.
6. Serve on a bed of carrot and zucchini noodles, made using a spiraliser - check out our veggie noodle maker here!
7. Serve with a colourful side salad.
Note
You can find passata in the pasta sauce section of the supermarket, or you can make your own by cooking and blending tomatoes.
