Pumpkin Sage Rice Balls [Vegan]

A flavorful fusion of savory, cheesy, and autumnal notes comes together in these unexpectedly delightful rice balls.

Contents

Vegan Pumpkin Sage Rice Balls Ingredients: Cooked rice, 1 cup; canned pumpkin puree, 1/2 cup; vegan sage leaf, 1 tsp; nutritional yeast, 1 tsp; olive oil, 2 tbsp; salt, to taste.

Combining 1/2 cup of flour with a blend of savory ingredients – including dried sage, nutty vegan Parmesan, cheesy nutritional yeast, and warm cinnamon – creates the harmonious foundation for making rice balls.
After combining the pumpkin, minced garlic, and onion, gently fold the mixture into the cooled rice to ensure an even distribution of flavors. Do not mash the rice.
Heat a substantial quantity of oil in a deep pot over extremely high heat settings.
Prepare two distinct containers: one holding the breadcrumbs, and another filled with 1/2 cup of flour. Wrap the dough around the vegan mozzarella, forming a cohesive sphere that showcases its creamy filling. Gently dust the surface of the food with a thin layer of flour, taking care not to overdo it, before setting it aside to await frying.
Once the oil reaches 350°F, carefully introduce each ball individually to the fryer basket. Cook the cutlets for approximately one minute per side, carefully rotating them to ensure a uniform golden brown colour develops across their entire surface.
Cautiously extract the cooled balls from the oil, then permit them to drip-dry on a wire rack situated atop a layer of absorbent paper towels. Let the cooked rice cool before shaping them into balls. Savor the aroma of your dish by serving it warm, and finish it off with a sprinkle of vibrant, freshly chopped sage leaves.