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Vuna and rice balls with avocado mayo

polpette riso e vuna 3.jpg

For the balls:
150 g cooked rice (I used some leftover turmeric basmati rice)
175 g vuna (mock tuna)
3 tablespoons  chickpea flour
Half a cup of water

For the mayonnaise:
1 avocado
Juice of one lemon
2 teaspoons of mustard
3 tablespoons olive oil

Preheat the oven to 200 ° C.
Mix the rice and vuna with your hands. Add 2 tablespoons of chickpea flour and salt and mix well. In a bowl, dissolve 1 tablespoon of chickpea flour in half a cup of water until you get a batter. In another bowl pour some breadcrumbs. With moistened hands, form the balls, then dip them in the chickpea batter and finally roll them in the breadcrumbs. Transfer the balls to a baking tray covered with parchment paper and bake in the oven at 200 ° C for about 35/40 minutes until golden.
For the mayonnaise, blend all the ingredients until you get a cream. Enjoy the balls by dipping them in mayonnaise.

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