Salmon and Pea Arancini

By Dixie Elliott

Salmon and Pea Arancini, bought to you by MiNDFOOD.

Serves 4

3 cups cooked risotto (Salmon, Pea and Lemon Risotto)

3 eggs

60g mozzarella,

cut into 4 cubes

1/2 cup plain flour

1 1/4 cups purchased dry breadcrumbs

olive oil cooking spray

green salad, to serve

snow pea tendrils, to serve

lemon wedges, to serve  

1 Preheat oven to 200C. Line a baking tray with baking paper. Combine risotto and 1 egg in a bowl. Form mixture into 4 pear shapes. Insert a cube of cheese into each arancini, covering with risotto. Place flour into a bowl. Whisk remaining eggs in a shallow dish. Place breadcrumbs into a bowl. Lightly coat rice mixture with flour, roll in beaten egg and then breadcrumbs. Place onto prepared tray.

2 Spray with olive oil and place in oven. Bake for 15-20 minutes or until lightly golden and heated through. Serve with salad, snow pea tendrils and lemon wedges. Season with freshly ground black pepper.   


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