Baked quinoa arancini with creamy basil sauce

Instructions

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1 Heat a saucepan over medium heat. Add quinoa, quinoa flakes and garlic and cook, stirring, for 2 minutes or until lightly toasted. Add 2 cups water and bring to the boil. Reduce heat to medium-low and cook, covered, for 10–12 minutes or until water is absorbed and quinoa almost tender. Remove pan from heat and allow to stand, covered, for 5 minutes. Remove lid and stand for a further 5 minutes. Transfer quinoa to a large mixing bowl.

2 Meanwhile, place spinach, chilli flakes, parmesan and 1 tablespoon water in a food processor and process until finely chopped. Line a baking tray with baking paper.

3 Transfer spinach mixture to quinoa mixture. Add courgette, spring onions and 1 cup breadcrumbs, mixing well to combine. Season with freshly ground black pepper. Using damp hands, shape level tablespoons of mixture into balls. Insert a mozzarella cube inside each ball, making sure to completely seal cube with quinoa mixture. Transfer balls to prepared tray and refrigerate for 30 minutes.

4 Preheat oven to 200°C. Place flour in a shallow bowl. Whisk eggs and milk together in another shallow bowl. Place remaining breadcrumbs in a rimmed baking sheet. Dip one ball into flour, then egg mixture and then breadcrumbs, pressing breadcrumbs to secure. Return ball to prepared tray. Continue to coat remaining balls. Spray balls with oil, then bake for 20 minutes or until golden and warmed through.

5 Meanwhile, to make creamy basil sauce, heat oil in a small saucepan over medium-high heat. Add flour and cook, stirring, for 1 minute or until bubbling. Gradually stir in stock and cream. Bring to the boil and cook, stirring, for 3 minutes or until mixture thickens slightly. Remove pan from heat. Stir in chopped basil. Season with freshly ground black pepper. Serve balls with basil sauce.