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!
Leftover risotto
Foodland Mozzarella cheese
1 Large Foodland egg
1/2 Cup flour
1/ Cup bread crumbs
Salt & pepper
Oil for frying