Paneer Arancini
Serves: 4
Ready in: 30 to 60 mins
Cost Cutting Eco Friendly Freezes Well Gluten Free
Know your nutrients
Calories
452 -Fat
29.1g -Saturates
9.4g -Sugars
6.5g -Salt
0.79g -Protein
8.4g -Carbs
39.6g -Fibre
5.3g -Powered by Nutracheck
Risotto balls meets Indian flavours in this gorgeous recipe that would make a great starter or fantastic party food
Ingredients:
1 tbsp vegetable oil1 shallot, finely chopped
1/2 red chilli, finely chopped
a thumb-sized piece of ginger, grated
1 garlic clove
1 pouch Tilda British Curry Rice
handful of fresh coriander, chopped
a few nigella seeds
2 tbsp desiccated coconut
2 tbsp mango chutney
3 tbsp plain flour
4 tbsp breadcrumbs
25g paneer, cut into 1cm cubes
1 tbsp mild chilli powder
1 free-range egg, beaten
oil, for frying
method:
- Heat 1 tbsp of oil in a large frying pan. Add the shallots, garlic, ginger and chillies and fry gently until softened.
- Empty half of the curry rice into a large mixing bowl. Blitz the rest in a food processor until smooth. Add to the bowl.
- Add the coriander, nigella seeds, coconut and mango chutney and mix together well. Season with salt and pepper.
- Cover with clingfilm and chill in the fridge for 20 minutes. Toss the paneer cubes in the chilli powder and some salt.
- Form the rice into balls about the size of a walnut. Press a cube into the centre of each ball and squeeze into a ball shape.
- Coat in flour and egg then roll in crumbs. Heat some oil in a small pan to 180C or until a cube of bread browns in 15 seconds.
- Fry the arancini until golden brown – about one minute. Drain on kitchen paper and serve with raita and seasonal salad.
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