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Turkey arancini

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Ingredients

Adjust Servings:
400g leftover turkey and gammon risotto
75g mozzarella cheese, cut into 2cm cubes
50g plain flour
1 large free-range egg, beaten
100g panko breadcrumbs
Vegetable oil, for deep frying
TO SERVE
1 lemon, cut into wedges
Small handful of fresh flat-leaf parsley, leaves only, finely chopped
Cranberry sauce

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Turkey arancini

Seriously indulgent and gooey, these arancini balls make the perfect canapé or starter for a dinner party. I've added a festive twist by using turkey and gammon to make the risotto, but any leftover meat from a roast dinner will work just as well. Placing a cube of mozzarella in the middle of each ball creates an extra wow factor but you could substitute for some crumbled chestnuts as a healthier alternative.

Features:
    Cuisine:
    • 30 Mins
    • Serves 4
    • Medium

    Ingredients

    • TO SERVE

    Directions

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    1. Remove the leftover turkey and gammon risotto from the fridge. Using clean, damp hands, mould the risotto into 12 ‘golf’ balls, encasing a mozzarella cube in the centre of each. Chill for 30 minutes to firm up.

    2. Place the flour, egg and panko breadcrumbs in separate shallow bowls. Dip the risotto balls in the flour first, followed by the beaten egg. Remove any excess, then roll in the panko breadcrumbs until fully coated.

    3. Fill a deep saucepan a third of the way up with vegetable oil and set over a medium heat until it reaches 180C (a cube of bread should turn golden within 45 seconds of being dropped in the oil).

    4. Working in batches of three or four, carefully drop the turkey and gammon risotto balls into the oil using a slotted spoon and deep fry for 5-6 minutes, turning occasionally, until golden and crisp. Drain on kitchen paper and season with sea salt flakes. Keep warm while you cook the rest.

    5. Scatter over the parsley leaves and garnish with lemon wedges. Serve warm with cranberry sauce on the side.

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