Cauliflower and Mushroom Arancini

INGREDIENTS:

• 450g cauliflower
• 200g mushrooms
• 70g parmesan cheese, grated
• 1 small brown onion, diced
• 2 garlic cloves, minced
• 1 cup cooked rice
• 2 eggs, beaten
• 40g mozzarella, cut into 12 cubes
• Salt and pepper
• Oil for cooking

INSTRUCTIONS:

1. Cook the vegetables: Finely dice the onion and mince the garlic. Chop the mushrooms and sauté in a large frying pan with a little oil until golden. Set aside.‍
2. Prep the cauliflower: Chop the cauliflower into chunks and blitz in a blender until it resembles rice. In the same pan, cook the onion and garlic until soft. Add the cauliflower and cook for 6-8 minutes, stirring often. Transfer to a large bowl.
3. ‍Make the mixture: Add the cooked mushrooms, cauliflower mixture, parmesan, rice, and 2 beaten eggs to the bowl. Season generously with salt and pepper. Mix until fully combined.‍
4. Shape the arancini: With damp hands, take a spoonful of mixture, flatten in your palm, add a cube of mozzarella, and shape into a ball. Repeat to make 12. Place on a tray and refrigerate for 15 minutes.‍
5. Crumb the arancini: Set up three bowls: one with flour, one with beaten eggs, one with breadcrumbs. Coat each ball in flour, then egg, then breadcrumbs - pressing gently to coat.‍
6. Cook in the air fryer: Place arancini in the air fryer, spaced apart. Cook at 180°C for 12–15 minutes until golden and crisp. (Cooking time may vary depending on your air fryer.)‍
7. To serve: Best devoured hot, dunked in garlic mayo - or better yet, truffle mayo. Your snack game just levelled up.

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