Ingredients
- 2 pouches of Merchant Gourmet Glorious Grains
- 4 tbsp Vegan Belazu pesto
- 3 shallots, finely diced
- 3 cloves of garlic, crushed
- 2 tbsp flour & 1 tbsp water to make a binding paste
- 250g plain flour
- 250g panko breadcrumbs
- 250ml plant-based milk
- Vegetable oil for deep-frying
Instructions
- Heat 1 tbsp vegetable oil in a pan and fry your finely diced shallots. Once translucent, add the crushed garlic and stir through.
- Add both packs of Merchant Gourmet Glorious Grains to the pan. Once they’re combined with the onions, add the pesto and stir through so it’s evenly spread throughout the grains.
- Take your pan off the heat and spread the pestoey-grains out on a baking tray. Transfer to the fridge and leave for 40 minutes to cool.
- Meanwhile chop your plant-based mozzarella into 1cm cubes.
- In a separate bowl, mix 2 tbsp flour with 1 tbsp water to make a paste to help bind your grains together. Once your grains have cooled, add them to the bowl with the paste and stir through. Your mixture should hold together nicely.
- It then starts to get a little messy! Using a heaped tbsp of the grains, shape a palm-sized patty in your hand and place a cube of mozzarella in the middle. Then mould the grains around the mozzarella into a sphere to make the arancini.
- Put your flour, plant-based milk and breadcrumbs into three separate bowls/platters. Then roll your arancini first in the flour so it is evenly coated. Next through the milk to make a batter, before finally rolling it in the breadcrumbs. Repeat with all your arancini.
- Heat enough vegetable oil in a large wide-based frying pan to deep-fry the arancini. Use tongs to carefully place your arancini into the oil and cook until golden and crispy all over.
- When cooked, take the arancini out of the pan and place on kitchen towel to remove excess oil.
- They’re then ready to serve! We enjoy these best with a tomato dipping sauce!
