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Ingredients
(Makes 8)
3 cups pre-cooked risotto (refer to recipe from week 7)
100g bocconcini, halved
2 Bega Stringers, torn into strings
½ cup chopped curly parsley
1 cup grated cheddar cheese
50g rice flour
Zest of ½ a lemon
1 egg
Flour, beaten egg and breadcrumbs
Sunflower oil for deep-frying
Method
Mix the risotto, parsley, grated cheddar, rice flour, zest and egg together until combined.
Place a tbsp of mixture into your hand to mould the base. Place ½ a bocconcini and a string of cheese on top, cover with more risotto mixture and shape into croquets.
Pass through flour, then egg and then breadcrumbs.
Deep-fry until golden brown for approx. 3 minutes.
Serve with dipping sauce
1 tbsp sweet chilli sauce, mixed with ½ cup of sour cream.
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