Tuna Arancini Balls

Ingredients

• 250g canned tuna in oil, drained
• 15g Parmesan , finely grated
• 1/3 cup frozen peas, blanched
• 1 cup of leftover cold rice
• 100g mozzarella, cut into 2x2cm cubes
• 1 egg, lightly beaten
• 1/4 cup milk
• 2 tbsp flour
• 1 cup dried bread crumbs
• Oil, salt, ground pepper

Method
- Combine the tuna, parmesan, peas and leftover rice in a large bowl and mix together with a fork.
- With your hands, form walnut size balls, then make a whole in each ball with your finger and put a piece of mozzarella. Roll again to ensure the mozzarella is completely enclosed.
- Whisk together the egg and milk. Season the flour with salt and pepper. Lightly toss the Arancini in the flour to coat, then dip each ball into the egg mixture, followed by the breadcrumbs.
- Heat oil in a frying pan, shallow fry the Arancini  balls until golden brown.
- Rather than frying, the Arancini can be baked in the oven. If baking, spray them liberally with oil spray and bake in the oven at 180C for 20 minutes.
- Serve hot with lemon.

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