MUshroom & Lemon thyme arancini
Makes 16 Tapas
2 cups mushroom risotto
1 cup panko bread crumbs or gluten-free option
½ cup flour or cornstarch
¾ cup non-dairy milk
5 tbsp ground flax
1 tbsp nutritional yeast
¼ cup oil for frying
Preheat oven to 350℉. Line baking sheet with parchment paper.
Begin by making small 1 inch round cakes either by hand or ice cream scoop. Once cakes are made place them in freezer for 1 hour. This will help them firm up and make them easy to handle when breading.
Remove cakes from freezer. Add the ground flax seed to the milk, this will help act as the egg wash. Let sit for 5 minutes and then whisk.
For the breading station, set up 3 bowls in this order, flour, milk/flax, panko. Begin by dredging risotto cake in flour, then milk followed by panko mixture. Try and keep one hand for dry ingredients and the other hand for wet ingredients. This will help keep the flour and panko from clumping. Repeat these steps until all the cakes are breaded.
Preheat a pan or skillet with oil over low-medium heat. Place 3-4 cakes in pan at a time and fry until golden and crispy on each side before flipping. Once both sides are golden brown, place on paper towel to soak up any excess oil. Place on bake sheet and then in the oven for 5 minutes to heat centers.
Remove from oven and garnish with nutritional yeast and a side of marinara, pesto, homemade garlic aioli or as is.