‘Arancini’ patties
‘Arancini’ patties
If you have some leftover risotto, one of the most delicious things you can do with it is transform it into these Italian-style fried rice balls. They’re good quite plain with just some cheese worked into them, or with other scraps of leftover veg mixed in. Authentic arancini are deep-fried and have a molten centre of mozzarella, but these simple patties are much less fuss to assemble and easy to shallow-fry.
Makes 6 | Prep 20 mins | Cook 30 mins
250–350g cold cooked risotto
50–70g vegetarian Parmesan-style cheese or other hard cheese, grated cooked veg, such as mushrooms or courgettes, chopped small, and/or peas
soft herbs, such as parsley, dill, lovage, chervil and/or chives, chopped (optional)
1 free-range egg, beaten, to bind (if needed)
salt and freshly ground black pepper
For the coating:
some plain flour
1–2 free-range eggs, lightly beaten (optional)
couple of handfuls of fine
breadcrumbs (optional)
For frying:
sunflower oil
1 Tip the cold risotto into a bowl and stir in the cheese. Add any extra scraps of cooked veg that you think will work well. Add some chopped herbs if you like, taste, then season with more salt and pepper if necessary.
2 Mix everything together well. It should be sticky enough to hold together, but add a little beaten egg to bind if needed.
3 Roll the mixture into walnut- to golfball- sized balls, then flatten lightly to form plump patties.
4 Dust the patties with flour, and, if you want to go the whole crispy-coating hog, dip them in beaten egg, then into fine breadcrumbs – but just flouring them is fine, too.
5 Heat about a 1cm depth of oil in a large, non-stick frying pan over a medium-high heat. Shallow-fry the arancini patties, in batches if necessary, fairly gently until golden brown on the outside and piping hot in the centre.
Serve immediately.
Per serving 253 cals, fat 13.5g, sat fat 4g, carbs 25g, sugars 1g, protein 10.8g,salt 1.7g, fibre 2g
If you have some leftover risotto, one of the most delicious things you can do with it is transform it into these Italian-style fried rice balls. They’re good quite plain with just some cheese worked into them, or with other scraps of leftover veg mixed in. Authentic arancini are deep-fried and have a molten centre of mozzarella, but these simple patties are much less fuss to assemble and easy to shallow-fry.
Makes 6 | Prep 20 mins | Cook 30 mins
250–350g cold cooked risotto
50–70g vegetarian Parmesan-style cheese or other hard cheese, grated cooked veg, such as mushrooms or courgettes, chopped small, and/or peas
soft herbs, such as parsley, dill, lovage, chervil and/or chives, chopped (optional)
1 free-range egg, beaten, to bind (if needed)
salt and freshly ground black pepper
For the coating:
some plain flour
1–2 free-range eggs, lightly beaten (optional)
couple of handfuls of fine
breadcrumbs (optional)
For frying:
sunflower oil
1 Tip the cold risotto into a bowl and stir in the cheese. Add any extra scraps of cooked veg that you think will work well. Add some chopped herbs if you like, taste, then season with more salt and pepper if necessary.
2 Mix everything together well. It should be sticky enough to hold together, but add a little beaten egg to bind if needed.
3 Roll the mixture into walnut- to golfball- sized balls, then flatten lightly to form plump patties.
4 Dust the patties with flour, and, if you want to go the whole crispy-coating hog, dip them in beaten egg, then into fine breadcrumbs – but just flouring them is fine, too.
5 Heat about a 1cm depth of oil in a large, non-stick frying pan over a medium-high heat. Shallow-fry the arancini patties, in batches if necessary, fairly gently until golden brown on the outside and piping hot in the centre.
Serve immediately.
Per serving 253 cals, fat 13.5g, sat fat 4g, carbs 25g, sugars 1g, protein 10.8g,salt 1.7g, fibre 2g
‘Arancini’ patties
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
