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Ingredients
  • 2 to 2 ½ cups leftover risotto
  • 1 cup plain panko breadcrumbs
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • Thrive Algae Oil for frying
  • Vegan Mozzarella, at room temperature
  • Serve with Arrabbiata Sauce and garnish with parsley
Steps
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