Crunchy on the outside, creamy on the inside, little balls of YUM!
These are made using the recipe I posted previously Mushroom, Spinach & Pea Risotto Vegan Style. I make a double batch every time I make risotty , knowing that The Gardener has a particular fondness for these crunchy snackable things. He would claim that actually I should make risotto JUST to make these. But that would take too long, much better to have a delicious creamy risotto one day and these ready to whip up & serve with a salad the next.
They can also be scaled up or down in size quite easily, so .. could be made into mini balls around the size of a large walnut for a party pleasing and stomach lining canapé, or be made into a larger balls for lunches and picnics and are as tasty hot- or at room temperature.
I have also discovered that instead of using an egg wash to stick the breadcrumbs to the rice, that a Tbs of ground flaxseed mixed with warm water until an egg-white type consistency actually works better. Way better!
- 2 - 3 cups leftover Risotto - See my recipe from previous post
- 1 Tbs Ground Flax Seed mixed with warm water
- 1/3- 1/2 cup panko bread crumbs
- 2 Tbs sesame seeds (optional , but add an extra tasty crunch
- Oil for pan frying
Roll golf ball size balls of risotto
Dip in the flax mix
Roll in the breadcrumbs and sesame seeds
Gently pan fry until golden on the outside and warmed through
You could also bake in the oven if you wished- I would spray or lightly coat with a little oil to create a really nice crust.
Serve with a salad or as part of a tapas spread.
This is rice. Once you have made a risotto and have left overs, pop it in the fridge or freezer immediately. There is a bacteria that lives on rice that can make you ill, but this only thrives in warm conditions. Chill rice immediately, and cook it properly to re-heat and you will be fine.