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Sun Dried Tomato Arancini – Onion Puree – Toasted Pinenuts

Ingredients

This recipe makes portion(s).

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Required Sub Recipes

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Allergens

Sub-recipe Allergens

Method

Place the Arancini in a deep fat fryer set to 170°c, cook until over 74°c in the centre and golden brown on the outside.

Warm up the onion puree and place in the centre of the plate.

Mix the salad together and arrange in the centre of the plate on top of the puree.

Place Arancini on top and serve.

Nutritional Information

Nutritional data per portion, view full nutrition table

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