Corned Pork Arancini

Easy to eat and packed with energy, these fried, flavorful balls of rice are a great packed lunch option.

1. Mix cold risotto, salt, pepper, 1 egg & parmesan

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2. Scoop a table spoon of risotto mixture into a cling wrap and place a teaspoon of corned pork in the middle. Ball the mixture, squeezing the air out to seal the corned pork inside.

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3. Roll balls in flour, then dip it in the egg, and lastly roll it in the breadcrumbs. Refrigerate for 30mins.

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4. Heat oil, add 2 or 3 pcs of arancini and fry till golden brown.

5. Serve warm with marinara sauce on the side

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