Home-made Arancini Balls and Vegan Burgers
We all love the creamy rich feeling drizzled in marinara sauce at our local Italian eateries. But how do we make these heavenly sent items at home? Find out right here.
• 2 tbsp butter
• 2 garlic cloves
• 1 small onion
• 1 1/2 cups risotto rice
• 1/2 cup white wine
• 3 1/2 cups chicken broth/stock
• 1 cup milk
• 1 egg
• 1 cup grated cheddar cheese
• 3/4 cup grated mozzarella cheese
• 2 1/2 tbsp finely chopped fresh parsley
• 1/2 tsp salt
• 1/2 cup plain flour
• 1/2 tsp salt
• Black pepper
• 2 eggs
• 2 cups panko breadcrumbs
• Cooking oil
1. Preheat the oven to 180C/350F.
2. Melt butter in a skillet over medium heat. Add garlic and onion and cook for 5 minutes until soft.
3. Add rice and stir until grains turn translucent. Add wine and turn up the heat to medium high. Cook until liquid is mostly absorbed/evaporated.
4. Add chicken broth and milk. Stir, bring to a simmer, cover, then transfer to the oven. Baked, covered, for 30 to 40 minutes until all liquid is absorbed and rice is tender.
5. Remove from the oven and let it cool. Add Rice Mixture Ingredients and mix to combine. Cover and transfer to the refrigerator for at least 3 hours or preferably overnight.
Coating 1. Mix flour, salt and pepper in a shallow bowl, eggs in another (lightly beaten) and panko in a third shallow bowl.
2. Measure out a level (packed) ice cream scoop of rice mixture (about 2 1/2 tbsp) and roll into a ball. (Note 2)
3. Roll in flour, then dredge in egg mixture, then coat in panko, pressing to coat. (Note 3) Repeat with remaining mixture.
1. In a medium saucepan, pour in 1”/2.5cm depth of oil and heat over medium high heat.
2. Toss in a breadcrumb and if it starts sizzling immediately, the oil is hot enough.
3. Carefully transfer a few balls into the hot oil, using a spoon. Turn frequently so they cook golden evenly, and when they are a deep golden brown, remove onto a paper towel lined plate to drain.
4. Repeat with remaining balls.
We credit this recipe to ‘recipeTineats
Here at the Blue Mountains Phoenix, we want everyone to feel the love and inclusion of our weekly recipes. Learn here how to make the most exquisite burgers.
• 1 cup of cooked brown rice*
• 1 cup raw walnuts (or sub bread crumbs)
• 1/2 Tbsp avocado oil (plus more for cooking)
• 1/2 medium white onion (finely diced // 1/2 onion yields ~3/4 cup)
• 1 Tbsp each chili powder, cumin powder and smoked paprika
• 1/2 tsp each sea salt and black pepper (plus more for coating burgers)
• 1 Tbsp coconut sugar (or sub organic brown or muscovado sugar)
• 1 1/2 cups cooked black beans* (well rinsed, drained and patted dry)
• 1/3 cup panko bread crumbs (if gluten-free, use gluten-free bread crumbs)
• 3-4 Tbsp vegan BBQ sauce
1. If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.
2. Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
3. In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
4. Once walnuts are cooled, add to a blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal (see photo) is achieved. Set aside.
5. To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans (see photo).
6. Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
7. For larger burgers, divide into 5 patties (1/2 cup in size // amount as original recipe is written), or form 10 smaller burgers (1/4 cup in size // amount as original recipe is written). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with your hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.
8. If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat.
9. Once the skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers – only as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close the lid.
10. Cook for 3-4 minutes or until well browned on the underside, then flip gently. They aren’t as firm as meat burgers, but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on the other side.
11. Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).
12. Serve burgers as is, or on toasted buns with desired toppings. Leftovers are kept in the refrigerator for 2-3 days. See notes for freezing/reheating instructions.
We credit this recipe to Minimalist Bakers
Sign up now for the latest news from the Blue Mountains area direct to your inbox.