Ingredients
Ingredients
- 1 kg plain risotto base, cooked
- 20 g chopped garlic
- 3 Lemon zest
- 200 ml Lemon juice
- 100 g spinach leaves, chopped
- 300 g Frozen corn kernels
- 400 diced, cooked bacon
- 20 g table salt
- 400 Barker’s Professional Thai Style Meal Base
- EGGWASH COATING
- 30 eggs
- 4 Tbsp Vegetable oil
- 1 kg panko breadcrumbs, seasoned
Method
- In a mixing bowl, combine well the risotto base, garlic, lemon zest and juice, spinach, corn, bacon, salt and Barker’s Professional Thai Style Meal Base.
- Using a piping bag, pipe out a tube of mixture then cut into even lengths. Place into a freezer to firm up.
- Whisk the eggs with the oil in a mixing bowl.
- In another deep sided tray, mix the breadcrumbs with seasoning.
- Dip the pieces into egg then into breadcrumbs and coat well. These can be free flowed and frozen for future use.
HANDY HINTS:
- These tasty morsels are a good food cost option using up left-over risotto or paella. Roll into balls instead of tubes to make arancini.
