Risotto Croquettes
Makes 80 pieces
Ingredients:
1kg plain risotto base, cooked
20g chopped garlic
3 lemons, zested
200ml lemon juice
100g spinach leaves, chopped
300g frozen corn kernels
400g diced, cooked bacon
20g table salt
400g Barker’s Professional Thai Style Meal Base
EGGWASH COATING
30 eggs
4 Tbsp vegetable oil
1kg 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.