Fried risotto balls

Melt the butter in a large heavy-based saucepan and add the rice, stir for a minute until the rice is coated with the butter.

Add the turmeric, salt and about 200ml of the stock and keep stirring until the stock is absorbed. Add the rest of the stock and cook while stirring occasionally until the rice is cooked al dente and the stock is absorbed.

Mix in the grated parmesan and cheddar cheese, remove from the heat and let the rice cool down. (easiest to make the rice the day before and place in the fridge overnight)

Roll balls with the rice about the size of golf balls, using your pinkie finger to make a hole in the ball and stuff the hole with some of the savoury mince.

Take more rice and plug the hole and re-roll the mixture into a ball, repeat until all the rice has been used.

Heat some oil in a saucepan, deep enough to cover the ball with oil.

Place the flour, eggs and breadcrumbs each into separate plates, once the oil is 170 degrees C (a small piece of bread immediately sizzles when place in the oil), dip each ball into the flour, then eggs and then cover well with the breadcrumbs.

Fry in batches until golden brown and remove from the oil to drain on wax paper.

Keep the cooked balls warm while frying the rest of the balls.

Serve warm with some lemon wedges.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.

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