Jersey Royal Potato and Kimchi Arancini with Gochujang Mayo

Mash the cooked Jersey Royal potatoes in a large mixing bowl until smooth. Remove any large skins, but a rustic mash is fine.

Add the finely chopped kimchi, spring onions, and grated Parmesan cheese to the mashed potatoes. Mix well until all ingredients are combined.

Take approximately 2 tablespoons of the potato mixture and roll it into a ball, about 3-4cm in diameter. Repeat until all the mixture is used.

Prepare three separate shallow bowls: one with plain flour, one with beaten eggs, and one with panko breadcrumbs.

Roll each arancini ball in the flour, then dip it into the beaten egg, and finally coat it thoroughly in the panko breadcrumbs. Ensure the breadcrumbs are firmly pressed onto the arancini.

Heat the vegetable oil in a large pot or deep fryer to 180°C (350°F). If you don't have a thermometer, test the oil by dropping a small piece of breadcrumb into it; if it sizzles and browns quickly, the oil is ready.

Carefully place the arancini balls into the hot oil, working in batches to avoid overcrowding the pot. Fry for 3-4 minutes, or until golden brown and crispy on all sides.

Remove the arancini from the oil and place them on a baking sheet lined with paper towels to drain excess oil.

While the arancini are frying, prepare the Gochujang mayonnaise: In a small bowl, combine the mayonnaise, Gochujang paste, and sesame oil (if using). Mix well until smooth and creamy. Adjust the amount of Gochujang to your desired level of spiciness.

Serve the Jersey Royal Potato and Kimchi Arancini hot with the Gochujang mayonnaise dipping sauce.