Leek Arancini with Pea & Mint Dressing

Ingredients

 

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

Method

 

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

 

Enjoy!

leek and pea arancini vegan recipe
leek and pea arancini recipe