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Bring together rice, meat and bread crumbs with these irresistible stuffed rice balls. Arancini is a traditional Sicilian dish that is perfect as an aperitif, a canapé or even a light meal. This recipe uses Japanese rice and panko breadcrumbs for an eastern twist on a Mediterranean favourite.
250ml bolognaise sauce 200g rice diced cheese (cheddar or mozzarella) 2 tbsp parmesan pinch of salt and pepper ketchup flour egg breadcrumbs
In a bowl, mix cooked rice and parmesan, then season with salt and pepper. Add ketchup if necessary per your tastes.
Take small amounts of rice and shape into round rice croquette patties. Once nicely rounded, press a finger into the top of each ball to create a space in the centre. Add 1-2 teaspoons of bolognaise sauce and a piece of diced cheese into each space, then pinch the rice around the opening to enclose the cheese and bolognaise.
Fill separate bowls with flour, beaten egg and panko breadcrumbs. Dip each of the croquette balls into the flour first then the beaten egg and finally the panko until well-coated.
Heat some cooking oil in a pan, and fry the croquettes until they are golden brown and crispy, about 2-3 mins each. Enjoy.