Pesto Potato Arancini - Albert Bartlett
Take your tastebuds on a trip to Italy with these arancini bites. Chunky pistachio & sun-dried tomato pesto encased in smooth, rich potato.
Ingredients
- 350g Albert Bartlett Original Rooster Potatoes
- 2 egg yolks
- ½ tbsp olive oil
- 1tbsp cornflour
- Sea salt, to taste
- 1 egg, beaten
- 4tbsp breadcrumbs
- 2tbsp plain flour
- Vegetable oil
- 50g pistachios
- 7g fresh oregano
- 75g mozzarella, grated
- 50g Parmigiano Reggiano, grated
- 75g sun-dried tomatoes
- Zest of half a lemon
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