Dinner Recipe

Easy Pea(sy) & Lemon Arancini

vegan lemon and pea arancini recipe


190g Cooks&Co Lemon & Pea risotto (cooked and cooled)

1/4 oat milk | 60ml

1/2 cup panko breadcrumbs | approx. 60g mixed with 1 tsp garlic powder, large pinch of salt and pepper

1/4 cup dairy free mozzarella | 40g

To garnish
2 tbsp garlic infused olive oil mixed with 1/4 tsp chilli flakes

OR my delicious homemade harissa 


Follow the cooking instructions for the Cooks&Co risotto (I fried 4 cloves garlic before adding the
risotto mix to the pan)

Set aside and allow to cool completely

Roll 1 heaped tbsp of the risotto mix in the palm of your hand along with a pinch of the mozzarella -
it should be lovely and sticky

Roll each ball into the oat milk, followed by the panko breadcrumb mix, repeat until all the risotto is
used up

You can either fry the arancini balls in a frying pan filled with rapeseed oil (should be around 2cm
deep within the pan) for 5 minutes on each side until beautifully golden

OR you can drizzle the arancini balls in olive oil and bake at 180ºC for 25 minutes (they will be a
little less golden in colour if baked)

Drizzle in the garlic and chilli olive oil and enjoy with a salad or a delicious tomato and basil sauce

lemon and pea arancini easy recipe
lemon and pea arancini easy recipe

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