Mini Brown Rice Arancini
- 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.
- 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