Dinner Recipe

Leek Arancini with Pea & Mint Dressing

leek and pea arancini recipe



Leftover Leek and Pea risotto (about 300g)

150g breadcrumbs

¼ cup oat milk

3 tbsp flour


Pea and mint dressing

¼ cup peas

10g (about 4 stalks) fresh mint

1/34 cup olive oil

Pinch salt and pepper

Squeeze 1/2 lime



Preheat the oven to 180ºC

Place the breadcrumbs evenly on a baking tray and bake for around 5 minutes to toast


Place the flour and oat milk into separate dishes in preparation


Roll the leftover risotto into balls just smaller than a golf ball


Coat them one by one in the flour, then then the oat milk then roll them in the toasted breadcrumbs


Repeat this until around 6 or 7 are made then add them to a non stick pan with 3tbsp rapeseed oil on a high heat


Whilst the balls are frying, repeat the process with the remaining risotto


Keep an eye on the arancini in the pan, turning when golden brown


Once cooked add them to a place on top of kitchen roll to soak up any excess oil


For the dip

Take the leaves off the fresh mint stalks

Simply pop all of the ingredients into a food processor and blend until smooth

Taste test, adding a little more salt, lime or pepper if needed



leek and pea arancini vegan recipe
leek and pea arancini recipe

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