- TM 31
Ingredients
Gluten Free Bocconcini and Risotto Balls
- 1-2 cups risotto, Made in TM
- 1 Tub of Mini Bocconcini
- 3 eggs
- 100 g Coconut Flour
- 200 g Gluten Free Bread Crumbs, Made in TM
- Rice Bran Oil, For Frying
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I'm cooking this todayRecipe's preparation
Place the beaten eggs, coconut flour and Gluten Free bread crumbs in 3 separate shallow bowls. Use your hands to roll chilled risotto into balls, using about 1-2 Tablespoons of mixture for each. Make an indent in the centre of each with your thumb, add a piece of Bocconcini, then reform into a ball around the filling. Place on a tray. Roll each ball first in flour, then egg, shaking off excess, then coat well in crumbs. Chill for 15-20 minutes until firm.
Half fill a deep, heavy-based saucepan with oil. Heat the oil to 190°C or until a cube of bread turns golden in 30 seconds. In batches, fry your coated Risotto balls for up to 2 minutes or until golden. Drain on paper towel and serve immediately
Gluten Free Bocconcini and Risotto Balls
Tip
This recipe is great for using up left over Risotto.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Delicious! The whole family loved it! I used pumpkin and chicken risotto. The recipe takes a while to make so I made risotto the night before and used the leftovers to make the balls the following night.
This recipe is great for using up leftover risotto. Sundried tomato is our fave to use in this recipe x Nadia
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