From the Belcher safari kitchen

Ingredients:

1 tablespoon olive oil

1/3 cup (40g) frozen peas

2 cloves garlic, crushed

1 cup cooked medium-grain white rice

1/3 cup (25g) finely grated parmesan cheese

1 egg, beaten lightly

1 tablespoon coarsely chopped fresh oregano

40g mozzarella cheese

½ cup (35g) stale breadcrumbs

vegetable oil, for deep-frying

 

Method:

  1. Heat olive oil in large frying pan; cook peas and garlic until peas are just tender and garlic is fragrant.
  2. Combine pea mixture in medium bowl with rice, parmesan, egg and oregano. Using hands, shape rice mixture into eight balls.
  3. Cut mozzarella into eight cubes. Press a hole into the middle of each ball; insert one piece of the mozzarella, then re-mould rice to cover hole. Roll balls in breadcrumbs to coat all over.
  4. Heat vegetable oil in large saucepan; deep-fry balls, in batches, until lightly browned and heated through.

 

Makes 8