Vegan Mozzarella Arancini

Rating: Medium


  • Leftover Vegan Risotto x 300g 
  • Dukka x 50g
  • Lemon x 1 
  • Gram Flour x 200g 
  • Vegan Mozarella x 200g 
  • Water x 100ml 
  • Breadcrumbs x 200g
  • Vegetable Oil x 1 litre (for frying) 
  • Coriander 
  • Orange In A Pear Tree Chutney  


    Combine any leftover vegan risotto with dukka and a squeeze of fresh lemon juice and spread out onto a tray and cool in the fridge. Separate the mixture into 4 balls each slightly larger than a golf ball.  Flatten each risotto ball in your hand one by one and put a piece of the vegan mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball.


    In one bowl place the breadcrumbs and in another place a mixture of gram flour and water. Roll the balls first in the flour mix and then the breadcrumbs until the entire ball is covered. 



    Then half-fill a deep heavy-based saucepan with the vegetable oil and place over a medium-low heat until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown within a minute. Lower the risotto balls into the oil and cook for 10 mins, or until golden brown. Remove from the oil and set aside on a tray lined with a clean kitchen towel to absorb any excess oil. Break apart the arancini, garnish with coriander and dip into Orange In A Pear Tree Chutney.

    Recipe & Styling: @RobtheSnack
    Photography: @ManonHouston