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Broad bean and feta arancini balls
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Vibrant tomato salsa perfectly complements flavorful vegetarian arancini.
Ingredients:
  • 750ml (3 cups) water
  • 440g (2 cups) medium-grain rice
  • 2 eggs, lightly whisked
  • 60g (2/3 cup) finely shredded parmesan or vegetarian hard cheese
  • Freshly ground black pepper
  • 300g (2 cups) shelled fresh broad beans
  • 80g soft feta, finely crumbled (Clover Creek brand)
  • 45g (1/4 cup) toasted pine nuts
  • 30.00 ml finely shredded fresh basil leaves
  • 100g (2/3 cup) plain flour
  • 2 eggs, lightly whisked, extra
  • 135g (1 1/2 cups) dry (packaged) breadcrumbs
  • Vegetable oil, to deep fry
  • Fresh tomato salsa (Golden Circle brand), to serve
Instructions:
  • In a medium saucepan, bring water and rice to a boil over high heat. Lower the heat, cover, and simmer for 10 minutes until tender. Remove from heat and let it stand for 10 minutes. Transfer the rice to a large bowl and let it cool for 15 minutes. Add eggs and parmesan, mix well, and season with pepper. Then set aside.
  • Cook the broad beans in a pot of boiling, salted water for 5 minutes until tender. Drain and let cool for 5 minutes. Peel off the outer skin. Pulse the beans in a food processor. Transfer to a bowl and mix with feta, pine nuts, and basil. Season with pepper to taste.
  • Prepare a baking tray lined with non-stick baking paper. With damp hands, separate the rice mixture into 12 equal parts and form each into a ball. Create a hollow in the center of one ball using your thumbs. Fill the hollow with 3 teaspoonfuls of the broad-bean mixture, then shape the rice around it. Repeat this process for the remaining balls and broad-bean mixture.
  • Coat the rice balls lightly with flour and shake off excess. Dip in the extra egg and then breadcrumbs. Transfer to the lined tray, cover with plastic wrap, and chill in the fridge for 1 hour until firm.
  • Heat oil in a large deep-frying or saucepan to a depth of 6cm over medium-high heat. To check if the oil is ready, the cube of bread should turn golden brown in 10 seconds. Deep-fry 3 arancini balls at a time for 3-4 minutes or until golden brown. Drain on paper towel and repeat with remaining balls in 3 more batches. Serve with fresh tomato salsa.

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