Tomato salsa is a fresh and colourful accompaniment to these tasty vegetarian arancini.
- Place water and rice in a medium saucepan and bring to the boil over high heat. Reduce heat to low. Cover and cook for 10 minutes or until tender. Remove from heat and set aside to stand for 10 minutes. Transfer the cooked rice to a large bowl. Set aside for 15 minutes to cool. Add the eggs and parmesan, and stir until well combined. Taste and season with pepper. Set aside.
- Meanwhile, cook the broad beans in a medium saucepan of salted boiling water for 5 minutes or until tender. Drain. Set aside for 5 minutes or until cool enough to handle. Remove outer skin. Place broad beans in the bowl of a food processor and process until roughly chopped. Transfer to a medium bowl and add the feta, pine nuts and basil. Stir until well combined. Taste and season with pepper.
- Line a baking tray with non-stick baking paper. Use wet hands to divide the rice mixture into 12 equal portions. Roll each portion into a ball. Press thumbs into the centre of 1 ball to make a large indent. Place 3 teaspoonfuls of the broad-bean mixture in the indent then mould the rice around the filling to enclose. Repeat with remaining rice and broad bean mixture.
- Roll the rice balls in the flour to lightly coat and shake off any excess. Roll in the extra egg and then the breadcrumbs. Place on the lined tray. Cover with plastic wrap and place in the fridge for 1 hour or until firm.
- Heat enough oil in a large deep-frying or saucepan over medium-high heat to reach a depth of 6cm. To test if oil is hot enough, a 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. Transfer to paper towel to drain. Repeat in 3 more batches with remaining balls. Serve with fresh tomato salsa.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set