Brie and cranberry arancini with panko breadcrumbs

03.07.2017
  • Serves 10

Ingredients

  • Everyday Favourites Italian risotto rice 200g
  • White onion, finely chopped 70g
  • Essential cuisine vegetable stock mix 1ltr
  • Chef William Bay leaves 2
  • Lubborn creamery somerset Brie 100g
  • Everyday Favourites cranberry sauce 100g
  • Panko breadcrumbs 100g
  • Everyday Favourites medium fresh eggs 2
  • Cravendale whole milk 100ml
  • Everyday Favourites plain white flour 50g

Method

  1. Place the rice, finely chopped white onion, vegetable stock and bay leaves into a 1/2 gastronorm. Cover in tin foil and cook. in a hot oven at 170°C for 25 minutes. Leave to chill (best done the day before)
  2. When cold, divide the rice into 10x80g balls.
  3. Flatten the rice ball in your hands and put 10g of Brie and 10g of cranberry sauce into the middle. Wrap the rice around encasing both in the middle.
  4. Place in a fridge for 15 minutes before putting them through the seasoned flour then egg wash then the Panko breadcrumbs.
  5. Place in a hot fryer and fry for 6-8 minutes until golden brown and hot in the middle.
You can find more of our vegetarian recipes here. If you're looking for a wholesale vegetarian food supplier click the link to discover how we can help you deliver the best meat-free products to your customers.
More from bidfood

Related Recipes

  • Related Recipes

Related Recipes

Discover more

It's tough work running a kitchen and sometimes it's nice to get a bit of help when thinking about what food you want to serve up and what trends are on the horizon. At Bidfood we have teams of people dedicated to keeping up to date with the latest trends and innovations, putting together fantastic visual guides for campaigns and events throughout the year, and making sure we bring innovative products to your attention.

Back to Top
Close

Stay inspired!