Ingredients
- 100g leftover cooked British turkey, finely chopped
- 4 tbsp olive oil
- 2 small onions peeled and finely chopped
- 350g Arborio risotto rice
- 100g leftover stuffing, finely chopped
- 1 glass white wine
- 750-800mls boiling turkey or chicken stock
- Salt & pepper for seasoning
- For the coating:
- Flour
- 4 eggs beaten
- 350g dried breadcrumbs
Instructions
Place the oil into a pan and heat, then add the onion and cook for 5 minutes to soften slightly
Add the rice and stuffing and stir. Then add the wine and cook until evaporated or absorbed into the rice and stuffing
Gradually add the boiling stock, stirring all the time, until the rice is just cooked and nice and thick
Remove from the stove, add the turkey, salt and pepper, mix well, then refrigerate
Once chilled mould small amounts into the size of a large marble. Roll each one in flour, beaten egg then the breadcrumbs, and then chill again
Deep fry in oil with a temp of 175°C, in small batches and serve warm
©Phil Vickery
