Date posted: 03/07/2017

Brie and cranberry arancini with panko breadcrumbs

  • Serves 10
Votes: 15 Average: 4.1


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


  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.
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