Mini Arancini with Peas
Serves: approx. 16 balls
Nonstick cooking spray (I use a coconut oil one)
¼ whole-wheat or unbleached all-purpose flour
2 eggs, lightly beaten
¼ cup 100% whole-wheat breadcrumbs
1 cup cooked rice, preferably brown
¼ grated parmesan cheese
¼ cup shredded mozzarella cheese
⅓ cup peas (if frozen, defrosted)
Pinch of salt and pepper
Marinara for dipping, optional
Preheat oven to 375. Spray a baking sheet with cooking spray.
Place flour on a small plate, eggs in a small bowl, and breadcrumbs on another small plate.
In a separate bowl, mix together rice, cheeses, peas, salt and pepper. Roll 1 heaping tablespoon of mixture into a ball in your hand (if mixture is not staying together, place in the refrigerator for 15 minutes). Roll ball in flour, then dip into egg, lastly roll in breadcrumbs. Place on baking sheet and continue with the remaining mixture. You may need to clean your hands throughout this process as they will get rather coated with mixture.
Place in oven and bake for 16-20 minutes, gently turning over once halfway through, until balls are golden and crispy on the outside.
Serve warm on their own or with your favorite tomato sauce.