Description
These crispy Leek Arancini are made from leftover leek and pea risotto, coated in golden toasted breadcrumbs, and served with a fresh pea and mint dressing. Perfect for an appetizer or snack, this plant-based recipe is packed with flavor!
Ingredients
Scale
For the Arancini:
- 300g leftover leek and pea risotto
- 150g breadcrumbs
- 1/4 cup oat milk
- 3 tbsp flour
- 3 tbsp rapeseed oil (for frying)
For the Pea & Mint Dressing:
- 1/4 cup peas
- 10g fresh mint (about 4 stalks, leaves only)
- 3/4 cup olive oil
- Pinch of salt and pepper
- Juice of 1/2 lime
Instructions
Prepare the Breadcrumbs:
- Preheat the oven to 180ºC (350ºF).
- Spread the breadcrumbs evenly on a baking tray and toast for 5 minutes until golden.
Prepare the Arancini:
- Set up three bowls: one with flour, one with oat milk, and one with the toasted breadcrumbs.
- Roll the leftover risotto into balls, slightly smaller than a golf ball.
- Coat each ball in flour, dip in oat milk, then roll in breadcrumbs to fully coat.
- Heat 3 tbsp rapeseed oil in a non-stick pan over high heat.
- Fry the arancini in batches, turning occasionally, until golden brown.
- Transfer to a plate lined with kitchen roll to soak up excess oil.
Prepare the Pea & Mint Dressing:
- Remove the mint leaves from the stalks.
- Add all dressing ingredients (peas, mint, olive oil, salt, pepper, and lime juice) to a food processor.
- Blend until smooth. Adjust seasoning if needed.
Serve & Enjoy!
- Serve the crispy Leek Arancini with the Pea & Mint Dressing on the side.
Notes
- Crispier Option: Bake at 200ºC (400ºF) for 15-20 minutes instead of frying.
- Extra Flavor: Add nutritional yeast or vegan Parmesan to the breadcrumbs.
- Gluten-Free: Use GF breadcrumbs and flour.
Nutrition
- Serving Size: 2 arancini
- Calories: 210 kcal
- Sugar: 1g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg