Category: Tik Tok chef

I can never resist arancini if I see them on a menu, and they’re even better if they’re made with ’nduja or chorizo. You can either use leftover rice for these or cook some fresh, but if you do this, I find it’s better to cook it the night before, as it sticks together better the next day – just simmer the rice in chicken stock, drain and cool completely before popping in the fridge overnight. I use light or reduced-fat mozzarella but just use whatever you can find.

MAKES ROUGHLY 16 BALLS (140 calories each)

400g cooked risotto rice, such as arborio
3 eggs
3 tbsp light butter, melted
2 tbsp grated Parmesan
100g grated mozzarella
135g panko breadcrumbs
1 tbsp Italian seasoning
200g ’nduja or cooked chorizo
low-calorie oil spray
salt and pepper, to taste

1 Take the rice out of the fridge and allow to come to room temperature.

2 Beat 2 of the eggs in a large bowl, add the melted butter, Parmesan and most of the mozzarella and season to taste.

3 Combine the breadcrumbs and Italian seasoning in another bowl.

4 Take a tablespoon of the rice mixture and press it together into a ball, then flatten the ball and put a piece of ’nduja or chorizo in the middle along with some of the egg and mozzarella mix. Enclose the filling with the rice and roll it into a ball. You might need to wet your hands for this.

5 Beat the remaining egg in a bowl and dip in the rice ball, then roll it in the breadcrumbs to coat. Repeat with the remaining mixture.

6 Spray the rice balls well with a low-calorie spray and cook
in an air fryer preheated to 190°C for 8 minutes

Cook more from this book
HARISSA CHICKEN GYROS by Nathan Anthony (Bored of Lunch)
Fish Tacos by Nathan Anthony (Bored of Lunch)

Read the review
coming soon

But the book: Bored of Lunch: The Healthy Air Fryer Book by Nathan Anthony
£18.99, Ebury Press