Jersey Royal Potato and Smoked Mackerel Kedgeree Arancini with Curry Mayo

Prepare the Kedgeree Filling: Gently sauté the chopped onion in butter until softened. Add the diced Jersey Royal potatoes, flaked smoked mackerel, and diced hard-boiled eggs. Stir in the chopped parsley and season with salt and pepper to taste. Mix well.

Combine Rice and Filling: In a large bowl, combine the cooked arborio rice with the kedgeree filling. Mix thoroughly to ensure the ingredients are evenly distributed.

Shape the Arancini: Take a generous tablespoon of the rice mixture and form it into a ball. Make a small indentation in the center and stuff it with a small cube of cheese (optional). Close the indentation and shape the ball evenly. Repeat until all the mixture is used.

Prepare the Breading Station: Set up three shallow dishes. In the first dish, place the plain flour. In the second dish, place the beaten eggs. In the third dish, place the breadcrumbs.

Bread the Arancini: Roll each arancini ball in the flour, ensuring it is fully coated. Then, dip it in the beaten egg, allowing any excess to drip off. Finally, coat it thoroughly in the breadcrumbs.

Deep Fry the Arancini: Heat the vegetable oil in a frying pan or deep fryer to 180°C (350°F). Carefully lower the arancini into the hot oil, a few at a time, and fry for 3-4 minutes, or until golden brown and crispy. Remove the arancini with a slotted spoon and place them on a baking tray lined with paper towels to drain any excess oil.

Make the Curry Mayonnaise: In a small bowl, combine the mayonnaise, curry powder, and lemon juice. Mix well until smooth and creamy.

Serve: Serve the Jersey Royal potato and smoked mackerel kedgeree arancini hot with the curry mayonnaise for dipping.