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:
- Heat olive oil in large frying pan; cook peas and garlic until peas are just tender and garlic is fragrant.
- Combine pea mixture in medium bowl with rice, parmesan, egg and oregano. Using hands, shape rice mixture into eight balls.
- 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.
- Heat vegetable oil in large saucepan; deep-fry balls, in batches, until lightly browned and heated through.
Makes 8