Last week was (unusually) socially hectic for me, so rather than churning out the usual bolognese for the kids meals I made a big batch of simple chicken risotto. And the next night, the kids had risotto balls. 2 meals from 1. Love it.
Leftover risotto (next day is best as this will give the rice time to firm up in the fridge)
1-2 eggs, lightly beaten with a fork
Panko breadcrumbs (Japanese breadcrumbs available in most supermarkets or Asian grocers)
Olive oil to shallow fry
Roll risotto into balls, about the size of golf balls. Coat well with the flour, shaking of the excess, dip in the egg and then lastly in the panko.
Fill heavy based saucepan an inch deep with olive oil and heat until a cube of bread goes golden straight away.
Place some paper towel on a tray and keep this handy. Fry the balls 4 at a time, moving around with a slotted spoon. Remove when golden brown on all sides. They won’t take long.