Arancini

About

This low carb take on a classic arancini uses cauliflower in place of rice and a ground almond breading for the outside.

Although there is a reasonable amount of prep involved these are well worth the effort for a low carb lunch served with salad or as a snack with a keto dipping sauce!

Ingredients

3 tablespoon, grated parmesan cheese
2 cup cauliflower rice
2 teaspoon oregano, dried
1 ½ tablespoon olive oil
1 clove garlic
1 small raw egg
1 teaspoon lemon juice
1 teaspoon lemon peel or zest raw
¾ cup vegetable broth, bouillon or consomme
2 ¾ ounce food cupboard home baking almonds ground by sainsbury's
¼ cup, grated mozzarella cheese
¼ medium – 2 1/2" diameter white onion
⅛ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Heat the olive oil in a large pan over a low/medium heat. Finely dice the onion and garlic and add to the pan. Sweat gently for a few minutes until tender.
Add the cauliflower rice, stir well to combine.
Add the stock, lemon zest and juice. Bring the mixture to a gentle boil. Simmer for 10-12 minutes or until all the liquid has evaporated.
Add a tablespoon of the Parmesan and stir well to combine. Set aside to cool completely.
Take a level tablespoon of the cold rice mixture at a time and spoon into a mound on a clean work surface. Press your thumb gently into the centre to create well in the middle of the rice. Repeat this nine times so you have 9 mounds of rice. Fill the center of each with grated mozzarella. Spoon the remaining rice over the top of your rice mounds and carefully shape into a ball with your hands.
Preheat the oven to 400 degrees Fahrenheit and lightly grease a shallow oven tray with oil.
Sprinkle the remaining Parmesan over a clean work surface and dust each arancini ball in a coating of the cheese.
Beat the egg in a small bowl. Carefully dredge each arancini ball in the beaten egg. Alternatively, you can brush the arancini with the egg mixture until well coated.
Add the ground almonds, oregano, salt and pepper to a mixing bowl. Stir well to combine.
Coat each arancini ball well in the seasoned almond mixture.
Arrange the arancini across the shallow oven tray and transfer to the oven to bake for 18-20 minutes or until piping hot and golden brown all over.