Crunchy quinoa and rice arancini balls- leftover bolognaise series

I don't like leftovers.  Let me rephrase.  I don't like to eat the same leftovers for a few nights in a row.  If I can change them, make them less leftovery (is that a word?) and morph them into something awesome...I'll eat them.

That's where these ideas for my bolognaise sauce come in, because I am never going to be convinced to eat the same thing night after night.

These beauties alleviate some of that problem.  By using 3 cups full of the sauce! So if you make lasagne, and these arancini, you will still have two family serves of bolognaise sauce left!

Crunchy quinoa and rice aranacini balls
Ingredients
3 cups bolognaise sauce
2/3 cup quinoa
2/3 cup arborio rice
1/2 cup parmesan cheese
1 egg, beaten
1 cup flour
2 eggs, lightly beaten and mixed with 1 cup water
2 cups breadcrumbs of your choice
oilf for frying
Method
Cook the rice and quinoa together. (I do this step in the rice cooker)
Allow to cool slightly after cooking.
Add the egg and parmesan cheese to the rice and quinoa mix.  Stir in well.
Add the sauce to the mix, stirring well.
Allow to cool for 5-10 minutes- it becomes stickier as it cools.
With wet hands, mould tablespoonfuls of the mixture into balls.
Coat in the flour, then egg, then breadcrumbs.
Repeat until they are all done.
COOK:
Heat oil over medium-high heat until hot, fry the arancini in batches until golden on all sides. Drain on kitchen towel. And serve hot.  Also great cold in lunchboxes!
FREEZE:
Freeze on a baking tray until hard, then transfer to a container.  Fry directly from the freezer until golden on all sides.