Rice rissoles - Eat Well Recipe
James Rogers 
As the rice needs to be completely cooled after this dish is made, I would suggest cooking it the night before you want to eat it. The following day you can make your rissoles. Serves 4, ready in 50 mins
Ingredients
| 1 | Red capsicum, chopped |
| 1 | Red onion, chopped |
| 2 cloves | Garlic, crushed |
| 1 | Red chilli, finely chopped |
| ΒΌ cup | Arborio rice (Main) |
| 4 cups | Vegetable stock |
| 4 | Sundried tomatoes, chopped |
| 2 Tbsp | Tomato puree |
| 2 tsp | Dried oregano |
| 1 to taste | Salt & freshly ground pepper |
| 3 Tbsp | Fresh parsley, chopped |
| 150 g | Cheese, smoked |
| 1 | Egg, beaten |
| 1 cup | Breadcrumbs, dried |
| 2 to fry | Oil |
Directions
- Heat the oil and butter together in a large saucepan and cook the onion, capsicum, garlic and chilli for 5 minutes. Stir in the rice and fry for a further 2 minutes.
- Pour in the stock and add the tomatoes, tomato puree, oregano and seasoning. Bring to the boil, stirring occasionally, then cover and simmer for 20 minutes.
- Stir in the parsley, then turn into a shallow dish, cool and chill until firm. When cold, divide into 12 and shape into balls.
- Cut the cheese into 12 pieces and press a nugget into the centre of each of the balls and flatten slightly into a rissole shape.
- Put the beaten egg in one bowl and the breadcrumbs into another. Dip the rissoles first into the egg then into the breadcrumbs, coating each one evenly.
- Lay the coated rissoles on a plate and chill again for 30 minutes. Pour enough oil into a deep-sided pan to a depth of 1 to 2cm.
- Heat oil until hot and fry the rissoles in batches until golden. Drain on kitchen paper and keep warm, uncovered, before serving.
