With the intention of minimising simple carbs and maximising nutrition, this version of arancini quinoa balls use a sweet potato and quinoa mix wrapped around a piece of fresh mozzarella. The balsamic black garlic sauce brings some complementary acidic and umami notes, while also looking quite dramatic.
Toast the pine nuts in a pan until just starting to brown.
Finely chop the onion and garlic and saute in butter until transparent.
Whisk 1 egg.
Combine the whisked egg, grated gruyere, mashed sweet potato, sautéed onion and garlic, toasted pine nuts, chopped parsley, and quinoa in a bowl. Cover and refrigerate for 1 hour.
Cut the mozzarella into roughly 10cm square or round pieces.
Take a handful of the quinoa mixture and wrap around piece of mozzarella, forming a ball about about 5 to 6 cm in diameter.
Repeat until the mixtures are used up.
Add the flour to a bowl.
Whisk the milk and two eggs in another bowl.
Add the breadcrumbs to a third bowl.
Dip the arancini balls into the flour, then the milk egg mix, then the breadcrumbs.
Deep fry the crumbed arancini balls until golden brown.
Balsamic Black Garlic Sauce
Combine all ingredients, except oil, in a blender.
Slowly drizzle in the oil while blending, until thickened.
Pass through a fine sieve to get a very smooth drizzle.