Jersey Royal Potato and Kimchi Arancini with Gochujang Mayo

Deliciously crispy arancini made with creamy Jersey Royal potatoes and spicy kimchi, served with a vibrant Gochujang mayonnaise.

Prep Time

15 minutes

Total Time

45 minutes

Calories

2750 kcal

Difficulty

Easy

Equipment

4 items

Cost

£3.26/serving

Season:

🌸 Spring

Meal Type:

Dinner•Snack

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

500gCooked Jersey Royal Potatoes(Leftovers are perfect!)

£3.50

150gKimchi(Finely chopped, excess liquid squeezed out)

£2.75

2Spring Onions(Finely chopped)

£0.50

50gGrated Parmesan Cheese(Or vegetarian alternative)

£1.75

100gPlain Flour(For coating)

£0.10

2Eggs(Beaten)

£0.60

150gPanko Breadcrumbs(For coating)

£1.20

500mlVegetable Oil(For deep frying)

£1.30

100gMayonnaise(Full-fat or low-fat)

£0.70

1tbspGochujang Paste(Adjust to taste for spice level)

£0.40

1tspSesame Oil(Optional, for Gochujang Mayo)

£0.25

Total Cost

£13.05

£3.26 per serving

Instructions

1.
Mash the cooked Jersey Royal potatoes in a large mixing bowl until smooth. Remove any large skins, but a rustic mash is fine.
2.
Add the finely chopped kimchi, spring onions, and grated Parmesan cheese to the mashed potatoes. Mix well until all ingredients are combined.
3.
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.
4.
Prepare three separate shallow bowls: one with plain flour, one with beaten eggs, and one with panko breadcrumbs.
5.
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.
6.
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.
7.
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.
8.
Remove the arancini from the oil and place them on a baking sheet lined with paper towels to drain excess oil.
9.
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.
10.
Serve the Jersey Royal Potato and Kimchi Arancini hot with the Gochujang mayonnaise dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (380g)

2750 kcal / 11514 kJ

Carbs

240g

92% of RDA

Fat

165g

236% of RDA

Protein

67g

134% of RDA

Detailed Breakdown

Fibre

25 g

83% of RDA

Sugar

35 g

39% of RDA

Sodium

3800 mg

165% of RDA

Saturated Fat

35 g

175% of RDA

Chef's Tips

If the potato mixture is too wet, add a little more grated cheese or breadcrumbs to help bind it.

For extra flavor, add a pinch of garlic powder or onion powder to the potato mixture.

Arancini can be prepared ahead of time up to the breading stage and stored in the refrigerator until ready to fry.

For a less oily result, bake the breaded arancini in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through.

Cooking Equipment

Large pot or deep fryer

Baking sheet

Mixing bowl

Frying pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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