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Mini Brown Rice Arancini

  • 45 min Cooks in 45 min
  • Easy Easy
  • Serves 12Serves 12

METHOD

Step 1

Preheat oven to 180°C.

Step 2

Place stock and water in a saucepan; bring to the boil over high heat. Stir in rice, then cover with a lid. Reduce heat to low and cook for 25 minutes. Remove from heat.

Step 3

Bake salmon portions for 8 – 10 minutes. Remove salmon from oven and allow to cool, then flake each portion into small pieces.

Step 4

Add salmon and cheese to cooked rice and mix well. Season with salt and pepper. Set aside to cool.

Step 5

Shape the cooled rice mixture into balls.

Step 6

Place the plain flour into a wide bowl. Beat the eggs in another bowl and place the breadcrumbs in a third.

Step 7

Dip each rice ball in flour, then egg, then breadcrumbs. Place on a tray and refrigerate for 30 minutes.

Step 8

Heat olive oil in a large, shallow saucepan over medium heat. Cook balls, in batches, for 5 to 6 minutes or until golden. Transfer into oven to keep warm prior to serving.

Ingredients

  • 2 120 g salmon portions, skin off
  • 1 1/4 cups salt-reduced chicken stock
  • 1 cup water
  • 1 cup brown rice
  • 1 tbsp olive oil
  • ½ cup tasty cheese, grated
  • 1/3 cup plain flour
  • 2 eggs, lightly whisked
  • 1-2 cups breadcrumbs
  • extra-light olive oil, for shallow frying