1-2 cups of leftover risotto (from last week’s Golden Beetroot Risotto recipe)
1 cup flour or GF flour
1 -2 cups breadcrumbs or GF breadcrumbs
1/2 cup grated parmesan cheese.
1 lemon -zest and juice
Salt and pepper
100 gm mozzarella
150gm halloumi cheese (Whitestone Cheese)
50gm sun dried tomatoes
Cooking oil for shallow frying the balls.
To Serve: Orange and lemon pickle (Tartan Sari)
In a large bowl mix the risotto, parmesan, lemon juice, & sun-dried tomatoes, and season with salt and pepper. Pull the mozzarella into cm bits to put in the middle of the balls, roll the balls with cheese inside and set on a plate (you can make them as big or small as you like). Set up a crumbing station, one plate with flour, one bowl with whisked eggs and one bowl with seasoned breadcrumbs including the lemon zest. First roll balls in the flour, then the egg mix, and lastly the breadcrumbs. Place in the fridge for 1/2 an hour to help them set. Then heat a fry pan with butter and fry the seasoned halloumi and rest in the oven. Add cooking oil to the pan and fry off the balls in batches, put them in the oven as you cook the rest. Once all done, serve them on a platter, putting the halloumi on top with a sprinkle of fresh parsley. Serve with your favourite relish or sauce, I used Tartan Sari’s Orange and Lemon pickle this time.
Recipe by: Amy Dougherty