Arancini the Healthy Way

DSC_0079This is one of my all time favourite Friday night dishes.  My K often makes himself a pizza on a Friday so this is the perfect recipe to use up his leftover tomato sauce.  You do have to be a little organised as I always use leftover risotto from the night before too.  To be honest, it’s not really leftover, I’m just greedy so always make way too much but what a perfect way to use it up rather than just re-heating. And as is my normal gluttonous style I also make too many of these, but again that’s perfect.  I am very well known for opening a fridge door and standing and eating things whilst deciding what it is I really want, so to have these in the fridge over the weekend is a life-saver.

I do have an admission with these – as I made the tomato sauce from scratch instead of using Mr K’s, and as Mr K had not arrived back from work with basil I added a bit of bbq spice to the sauce instead of basil – not sure why on earth I would think that an appropriate substitute, but it was rather nice.  I have to say that if Mr K reads this he will say ‘I don’t make my pizza sauce base like that’ whilst looking at me accusingly, so there’s my admission.

The reason these are healthy is purely because I use wholemeal breadcrumbs and they are cooked in the oven.  Technically these should be deep fried so if that’s your bag then go for it, but if you follow Slimming World or are healthy eating then give these a go.

And WOW, 2 blog posts already this week.  Sometimes I can be organised!

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Arancini the Healthy Way – serves as many as you fancy – syns 0 (make sure you syn this if you are not using bread and parmesan as HEX A & B)

  • Leftover risotto – see ‘Singing Aida‘ for a great basic risotto

For tomato sauce:

  • 1 garlic clove, chopped
  • 1 tsp garlic salt
  • 1 tsp smoked paprika
  • 1 tsp sweetener
  • 1 tsp bbq spice mix (optional)
  • 1 can tomatoes, or bottle passata
  • Wholemeal breadcrumbs, blitzed in food processor until fine
  • 2 Eggs

Throw all of the tomato sauce ingredients into a pan and simmer for about 10 minutes until reduced, thickened and everything has cooked through.

Beat the eggs in a bowl

Put breadcrumbs in bowl

Make the chilled risotto into balls (about golf ball size)

Roll these in the eggs, then the breadcrumbs, put on baking parchment, spray with frylight and cook in a 180 degree C oven for about 20-30 minutes or until lovely and brown, turning if necessary.

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Serve with rocket and some of the sauce and a sprig of basil on the top (see, the basil did eventually arrive) and a lovely glass of red wine.

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