Arancini cakes recipe | delicious. magazine

Name: Arancini cakes recipe | delicious. magazine
Ingredients: 400g leftover chilled risotto (we like https://www.deliciousmagazine.co.uk/recipes/fennel-pea-and-bacon-risotto/this fennel, pea and bacon recipe); 20g parmesan, grated, plus extra to serve; 70g fresh breadcrumbs; Finely grated zest 1 lemon, plus wedges to serve; 70g plain flour, seasoned with salt and pepper; 2 medium free-range eggs, beaten; 2 tbsp olive oil for frying

www.deliciousmagazine.co.uk

It only takes 15 minutes to turn cold, leftover risotto into these easy Italian-style arancini cakes - two meals out of one!

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Ingredients

400g leftover chilled risotto (we like https://www.deliciousmagazine.co.uk/recipes/fennel-pea-and-bacon-risotto/this fennel, pea and bacon recipe)
20g parmesan, grated, plus extra to serve
70g fresh breadcrumbs
Finely grated zest 1 lemon, plus wedges to serve
70g plain flour, seasoned with salt and pepper
2 medium free-range eggs, beaten
2 tbsp olive oil for frying