Bobotie Arancini with Saffron Aioli

Give your leftover bobotie a delicious makeover! These crispy arancini are packed with flavor and served with a vibrant saffron aioli.

Prep Time

20 minutes

Total Time

45 minutes

Calories

725 kcal

Difficulty

Easy

Equipment

5 items

Cost

£1.96/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Ingredients

Servings

2cupsLeftover Bobotie(Can be freshly made or refrigerated.)

£3.00

1cupCooked Rice(Day-old rice works best.)

£0.30

0.5cupAll-Purpose Flour(For dredging.)

£0.10

2largeEggs(Lightly beaten.)

£0.60

1cupBreadcrumbs(Panko or regular breadcrumbs are fine.)

£0.40

2cupsVegetable Oil(For frying.)

£1.20

0.5cupMayonnaise(Full-fat or low-fat.)

£0.50

1cloveGarlic(Minced.)

£0.10

1tablespoonLemon Juice(Freshly squeezed.)

£0.15

0.3teaspoonSaffron Threads(Soaked in 1 tablespoon of hot water for at least 10 minutes.)

£1.50

to tasteSalt

to tasteBlack Pepper

Total Cost

£7.85

£1.96 per serving

Instructions

1.
In a large bowl, combine the leftover bobotie and cooked rice. Mix well until evenly distributed.
2.
Take about 2 tablespoons of the mixture and form it into a ball. Repeat with the remaining mixture. You should have about 12 arancini.
3.
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
4.
Dredge each arancini in the flour, then dip it in the egg, and finally coat it with breadcrumbs, ensuring it is evenly covered.
5.
Heat the vegetable oil in a frying pan or deep fryer to 350°F (175°C).
6.
Carefully add the arancini to the hot oil in batches, making sure not to overcrowd the pan.
7.
Fry for 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the arancini and place them on a paper towel-lined plate to drain excess oil.
8.
While the arancini are frying, prepare the saffron aioli. In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, saffron threads (with their soaking water), salt, and pepper. Adjust seasoning to taste.
9.
Serve the bobotie arancini immediately with the saffron aioli for dipping.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (250g)

725 kcal / 3033 kJ

Carbs

55g

21% of RDA

Fat

45g

64% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

8 g

9% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

If the mixture is too wet to form into balls, add a little more breadcrumbs to help bind it together.

For a deeper saffron flavor, gently heat the saffron-infused water in a small saucepan before adding it to the aioli.

Arancini can be made ahead of time and fried just before serving.

To keep the arancini warm while frying in batches, place them in a preheated oven at 200°F (95°C).

Cooking Equipment

Large Bowl

Frying Pan or Deep Fryer

Slotted Spoon

Small Bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...