Cheesy Pancake Bakes

Ingredients: 

1 cup Tastic Bonnet Rice
3 cups water
1 egg
Salt & pepper
Brie cheese
350g cranberries
1 cup orange juice
100g castor sugar
Orange zest
Flour

1 egg (for egg wash)

Breadcrumbs

Oil for frying

 

Method:

1. Bring 1 cup of Tastic Bonnet rice to the boil in lightly salted water. Simmer for 18-20 minutes until the rice grains are plump and fluff apart with a fork.

2. Add 1 beaten egg to the rice and stir. Season with salt and pepper.

3. Slice brie cheese into cubes.

4. Spoon 1 tbsp of rice into your hand and flatten the mixture out.

5. Place one cube of brie cheese in the centre and fold the sides to create a ball, enclosing the cheese in the centre.

6. In a separate pan, heat 350g cranberries with 1 cup of orange juice, 100g castor sugar and orange zest.

7. Bring to the boil and simmer the mixture until a syrupy consistency is achieved.

 

8. Dip each ball in flour, egg and breadcrumbs and fry until gold and crispy.

9. Serve bites with the cranberry dipping sauce and ENJOY!