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Pea, mint & basil arancini cakes
starter | serves 4
1. Heat the olive oil in pan, add half the spring onions and cook gently until soft. Add the garlic and cook for a further minute. Turn up the heat, add the rice and stir for a couple of minutes until its translucent.
2. Add the wine and keep stirring until all of it has been absorbed. Add the hot stock in small amounts, stirring continuously over a low heat until the rice is almost cooked; you may not need all of the stock. Add the peas and cook for a couple minutes more.
3. Turn off the heat and stir in the butter, parmesan, remaining spring onions, lemon zest, herbs and seasoning. Leave to cool completely.
4. Take small handfuls and shape into cakes. Dip the cakes into the beaten egg, then coat in breadcrumbs. Heat enough oil to fill a large frying pan to about half the depth of the cakes. Fry the arancini for 34 minutes on each side until golden brown, then drain on kitchen paper. Serve with a green salad and a squeeze of lemon.
Per serving 744 cals, 48.5g fat (9.2g saturated), 16.0g protein, 56.4g carbs, 2.6g sugars
Recipe Rebecca Rauter
Photo Maja Smend
from Issue 18
ingredients 1 tbsp olive oil
5 spring onions, finely chopped
1 small garlic clove, finely chopped
160g arborio rice
80ml white wine
500ml hot vegetable stock
40g fresh or frozen peas
Grated zest of 1 lemon, plus a squeeze of juice
2 sprigs of mint, leaves chopped
½ bunch of basil, leaves chopped
2 eggs, beaten
Vegetable oil, for frying