Paneer Arancini
Risotto balls meets Indian flavours in this gorgeous recipe that would make a great starter or fantastic party food
- Serves:
- 4
- Ready in:
- 30 to 60 mins
Ingredients
- 1 tbsp vegetable oil
- 1 shallot, finely chopped
- 1/2 red chilli, finely chopped
- a thumb-sized piece of ginger, grated
- 1 garlic clove
- 1 pouch Tilda British Curry Rice
- handful of fresh coriander, chopped
- a few nigella seeds
- 2 tbsp desiccated coconut
- 2 tbsp mango chutney
- 3 tbsp plain flour
- 4 tbsp breadcrumbs
- 25g paneer, cut into 1cm cubes
- 1 tbsp mild chilli powder
- 1 free-range egg, beaten
- oil, for frying
Method
- 1
Heat 1 tbsp of oil in a large frying pan. Add the shallots, garlic, ginger and chillies and fry gently until softened.
- 2
Empty half of the curry rice into a large mixing bowl. Blitz the rest in a food processor until smooth. Add to the bowl.
- 3
Add the coriander, nigella seeds, coconut and mango chutney and mix together well. Season with salt and pepper.
- 4
Cover with clingfilm and chill in the fridge for 20 minutes. Toss the paneer cubes in the chilli powder and some salt.
- 5
Form the rice into balls about the size of a walnut. Press a cube into the centre of each ball and squeeze into a ball shape.
- 6
Coat in flour and egg then roll in crumbs. Heat some oil in a small pan to 180C or until a cube of bread browns in 15 seconds.
- 7
Fry the arancini until golden brown – about one minute. Drain on kitchen paper and serve with raita and seasonal salad.
PER SERVING: 28.2g FAT (Excluding extras)
Paneer Arancini was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1 tbsp vegetable oil
- 1 shallot, finely chopped
- 1/2 red chilli, finely chopped
- a thumb-sized piece of ginger, grated
- 1 garlic clove
- 1 pouch Tilda British Curry Rice
- handful of fresh coriander, chopped
- a few nigella seeds
- 2 tbsp desiccated coconut
- 2 tbsp mango chutney
- 3 tbsp plain flour
- 4 tbsp breadcrumbs
- 25g paneer, cut into 1cm cubes
- 1 tbsp mild chilli powder
- 1 free-range egg, beaten
- oil, for frying
- 1
Heat 1 tbsp of oil in a large frying pan. Add the shallots, garlic, ginger and chillies and fry gently until softened.
- 2
Empty half of the curry rice into a large mixing bowl. Blitz the rest in a food processor until smooth. Add to the bowl.
- 3
Add the coriander, nigella seeds, coconut and mango chutney and mix together well. Season with salt and pepper.
- 4
Cover with clingfilm and chill in the fridge for 20 minutes. Toss the paneer cubes in the chilli powder and some salt.
- 5
Form the rice into balls about the size of a walnut. Press a cube into the centre of each ball and squeeze into a ball shape.
- 6
Coat in flour and egg then roll in crumbs. Heat some oil in a small pan to 180C or until a cube of bread browns in 15 seconds.
- 7
Fry the arancini until golden brown – about one minute. Drain on kitchen paper and serve with raita and seasonal salad.
PER SERVING: 28.2g FAT (Excluding extras)
Risotto balls meets Indian flavours in this gorgeous recipe that would make a great starter or fantastic party food
Paneer Arancini was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
