BALLS RECIPES

Curried Risotto Balls

Curried Risotto Balls

Summary

Servings 24
Time Needed Prep
Cook
Ingredients 4
Difficulty Medium

Rating (click to rate)

3.5 based on 4 ratings.

Ingredients

  • 2.5 cups Coconut Curry Risotto
  • 2 cups Breadcrumbs
  • 2 Egg
  • Oil For Deep Frying

Nutrition Information

Qty per
9g serve
Qty per
100g
Energy 6.6666666666667kcalcal 77.113339258208kcalcal
Protein 0.25gg 2.8917502221828gg
Fat (total) 0gg 0gg
 - saturated 0gg 0gg
Carbohydrate 1.3333333333333gg 15.422667851642gg
 - sugars 0gg 0gg
Dietary Fibre 0.083333333333333gg 0.9639167407276gg
Sodium 13.333333333333mgmg 154.22667851642mgmg

Nutritional information does not include the following ingredients: Coconut Curry Risotto, Egg, Oil

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Curried Risotto Balls are tasty little morsels are a fantastic way to use up any leftover risotto you might have.

Curried Risotto Balls are a fantastic way to use up any leftover risotto you might have. They are easy to make and can be served as a main dish or as a side dish. To make them, simply combine cooked risotto with curry powder, salt, pepper, and egg.

Then shape the mixture into small balls and coat with bread crumbs. Finally, fry the balls in hot oil until golden brown. Serve with your favourite dipping sauce and enjoy!

Curried Risotto Balls | Stay At Home Mum

Whenever I make risotto I know I always use way too much and end up eating it for days after.  So this is a great way to use up that risotto in a delicious way.

These yummy little balls are a great snack or an easy side dish. They can even be put in soup! The best part is that they’re so easy to make. Just cook up some rice, mix in some curry powder, and form the mixture into balls. Then, simply fry them up until they’re golden brown. So yummy and so easy!

Curried Risotto Balls | Stay At Home Mum

We used leftover Green Curry Risotto to make our Curried Risotto Balls, but you can use whatever flavour you have also.

Method

  1. Preheat deep fryer to 190 degrees.

  2. Lightly beat eggs in a small bowl, set aside. Pour panko crumbs into a small bowl also and set aside

  3. Roll a tablespoon of risotto into a ball, dip in egg; roll in panko crumbs and set aside on a plate. Repeat until all risotto is made into balls.

  4. Place 6 balls in deep fryer basket and fry until golden brown, between 1-2 minutes. Remove and drain on paper towel. Continue to cook in small batches until all balls are cooked.

  5. Serve with greek yoghurt as a dipping sauce or as a side dish for chicken or fish.

Recipe Hints and Tips:

  • Curry Risotto Balls are suitable for freezing for up to 3 months, or kept refrigerated in an airtight container for up to 2 days.
Stay at home mum-Lydia
About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

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