Lemon Parsley Arancini
A delicious way to use up leftovers to make another incredibly tasty snack or appetiser.
Ingredients
- 1/2 batch leftover Creamy Lemon Risotto with Parsley Crumb, cold
- 1 cup mozzarella, shredded
- 1/4 cup plain flour
- 1 large egg, whisked
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 2/3 cup (140 ml) olive oil
- 1 pack (8 g) Gourmet Garden parsley
- 1 tsp Gourmet Garden garlic Cold Blended Paste
- 1/2 tbsp Gourmet Garden chilli (optional)
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