Risotto Croquettes

Makes 80 pieces

Ingredients:

• 1kg plain risotto base, cooked

• 20g chopped garlic

• 3 lemons, zested

• 200ml lemon juice

• 100g spinach leaves, chopped

• 300g frozen corn kernels

• 400g diced, cooked bacon

• 20g table salt

• 400g Barker’s Professional Thai Style Meal Base

EGGWASH COATING

• 30 eggs

• 4 Tbsp vegetable oil

• 1kg panko breadcrumbs, seasoned

Method:

1. In a mixing bowl, combine well the risotto base, garlic, lemon zest and juice, spinach, corn, bacon, salt and Barker’s Professional Thai Style Meal Base.

2. Using a piping bag, pipe out a tube of mixture then cut into even lengths. Place into a freezer to firm up.

3. Whisk the eggs with the oil in a mixing bowl.

4. In another deep sided tray, mix the breadcrumbs with seasoning.

5. Dip the pieces into egg then into breadcrumbs and coat well.

   These can be free flowed and frozen for future use.

HANDY HINTS:

These tasty morsels are a good food cost option using up left-over risotto or paella.

Roll into balls instead of tubes to make arancini.