I don’t like leftovers. Let me rephrase. I don’t like to eat the same leftovers for a few nights in a row. If I can change them, make them less leftovery (is that a word?) and morph them into something awesome…I’ll eat them.
That’s where these ideas for my bolognaise sauce come in, because I am never going to be convinced to eat the same thing night after night.
These beauties alleviate some of that problem. By using 3 cups full of the sauce! So if you make lasagne, and these arancini, you will still have two family serves of bolognaise sauce left!
Are you a fan of bolognaise? Then try these recipes:
- Spaghetti nests with quick bolognaise
- Caulinaise cauliflower bolognaise sauce and the Philips Pasta Maker
Crunchy quinoa and rice arancini balls- leftover bolognaise series
Crunchy quinoa and rice arancini balls
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Ingredients
- 3 cups
- bolognaise sauce
- 2/3 cup quinoa
- 2/3 cup arborio rice
- 1/2 cup parmesan cheese
- 1 egg, beaten
- 1 cup flour
- 2 eggs, lightly beaten and mixed with 1 cup water
- 2 cups breadcrumbs of your choice
- oil for frying
Instructions
- Cook the rice and quinoa together. (I do this step in the rice cooker)
- Allow to cool slightly after cooking.
- Add the egg and parmesan cheese to the rice and quinoa mix. Stir in well.
- Add the sauce to the mix, stirring well.
- Allow to cool for 5-10 minutes- it becomes stickier as it cools.
- With wet hands, mould tablespoonfuls of the mixture into balls.
- Coat in the flour, then egg, then breadcrumbs.
- Repeat until they are all done.
COOK:
- Heat oil over medium-high heat until hot, fry the arancini in batches until golden on all sides. Drain on kitchen towel. And serve hot. Also great cold in lunchboxes!
FREEZE:
- Freeze on a baking tray until hard, then transfer to a container. Fry directly from the freezer until golden on all sides.