Shape the risotto into balls slightly bigger than a golf ball and flatten them into discs.

Cut 1cm x 1cm cubes, 1 for each risotto disc you have.

Place the mozzarella in the centre of the disc and roll it into a ball to make sure that the cheese is fully covered and set aside.

Beat the egg in a bowl.

Lightly season flour with slat and pepper and place in a shallow dish. 

Put the breadcrumbs in a shallow bowl.

Coat the balls in flour, then egg and lastly breadcrumbs.

Fry the balls in Hot oil for3-4mins or until golden and crispy.

Serve with pasta sauce or tomato sauce and enjoy!