Prep these arancini-style cakes in advance for a super easy meal in minutes
3 pouches of Full of Goodness Tomatoey Risotto 200g grated cheese (use dairy free if required) 2 slices of bread (blitz into breadcrumbs) 1 teaspoon of nutritional yeast (optional) Pinch of salt 100ml sunflower oil Passata Fresh basil
1. In a saucepan over a medium heat add the pouches of Farro Risotto and grated cheese. Heat until the cheese has melted and the mixture is combined. 2. Empty into a bowl and place in the fridge for a minimum of an hour. 3. In a bowl combine the breadcrumbs, nutritional yeast (if using) and salt. 4. Take the risotto mixture out of the fridge and mold into approximately 8 – 10 cakes. 5. Place and coat them in the breadcrumbs one at a time. 6. In a large frying pan add the sunflower oil and heat on a medium heat until it starts to sizzle. 7. Place a few cakes in the pan and after 3 minutes very carefully turn them over. Cook for a further 3 minutes before carefully placing on some towel to soak up any excess oil. 8. Repeat until all of the cakes are cooked. 9. Heat through the passata to serve alongside. 10. Garnish with fresh basil and enjoy.