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Kimchi Arancini Balls with Korean-style Aioli

Serves: 4

Cost CuttingEco FriendlyFreezes Well

Ingredients:

Kimchi Arancini balls:

300g Asian style sticky rice

300g ripe kimchi, finely chopped (or mix finely chopped blanched Chinese cabbage with kimchi paste and salt)

1 tbsp soy sauce

2 tbsp sesame oil

2 free-range eggs, beaten

3 tbsp grated vegetarian Parmesan-style cheese

100g panko breadcrumbs

100ml vegetable oil, for frying

Korean-style aioli:

3 tbsp Hellmann’s Mayonnaise with Olive Oil

1 tbsp Gochujang paste (or mix miso paste, chilli flakes, mirin and sugar)

the juice of 1/4 lime

1/2 tsp minced garlic

method:

  • Cook two cups of sticky rice in a pot or rice cooker. The ratio of water to rice should be 1:1.
  • Finely chop the kimchi. Heat a tablespoon of sesame oil in a large pan, and sauté the kimchi until it smells fragrant.
  • Add the cooked rice, soy sauce, remaining sesame oil and half of the beaten egg mixture. Mix in the Parmesan-style cheese.
  • Remove from heat and let the rice cool. While the rice cools, combine the mayonnaise, Gochujang paste, lime juice and garlic to make the aioli.
  • Once the rice is cool enough to handle, roll a handful of rice into bite sized balls. Dip the balls into the beaten egg and cover with panko breadcrumbs.
  • Heat the oil to 180C/350F and fry the balls until golden brown for about two minutes.
  • Garnish and serve.
Print Recipe Hellmann’s and Maille have teamed up with KORRITO to explore what they call ‘The Joy of Food’ – a celebration of ingredients, cooking, eating and sharing.
Veggie Subs 3for6

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