Arancini (Risotto Balls) With Panko Breadcrumbs

Line 2 baking sheets with baking parchment.

Place the flour, 120ml of water, and breadcrumbs in separate small, shallow bowls.

Scoop out portions (each about 120ml (about half a mug) of chilled risotto. Using wet hands, form each portion into a ball, tucking 1plant-based mozzarella cheese cube and a few peas into the centre. Place the balls on one of the baking sheets.

Working one at a time, quickly roll each ball in the flour, dip in water, and roll in the panko breadcrumbs, being sure to thoroughly coat each ball. Roll once more in the flour, shake off the excess, and set aside on the second baking sheet. When all balls are breaded, chill for 30 minutes or overnight.

Just before you're ready to serve, preheat the oven to 130°C.

Heat 7.5-10cm of grapeseed oil in a wide saucepan over a medium-high heat. Use a deep-frying thermometer to bring the oil to 190°C and add balls, 3 or 4 at a time. Cook, turning frequently, for about 3 minutes or until golden brown all over. Transfer to a wire rack set over a baking tray to keep the balls crisp and keep warm in the oven as you fry subsequent batches. Serve hot with a fresh tomato sauce for dipping.