Rice balls filled with cheese

INGREDIENTS
225g (8oz) cold cooked Arborio or other risotto rice
pinch of salt
2 balls of fresh mozzarella cheese, cubed
1 egg, beaten
60g (2oz) fresh breadcrumbs, toasted
olive oil, for frying

METHOD
Generously season the cold risotto rice with salt, then roll it into 12 even-sized balls.
Push a cube of mozzarella into the centre of each ball, then cover so that the cheese is enclosed.
Roll each ball first in the beaten egg, then in the toasted breadcrumbs. Heat some olive oil in a frying pan over a medium-high heat, and fry each ball for 2–5 minutes, or until golden.