CHEESY RISOTTO BALLS

Takes 30min serves 4

Half the Courgette & Goat’s Cheese Risotto (as per recipe left)

Splash of sunflower oil 1 egg, beaten 5tbsp panko breadcrumbs

100g rocket 270g cherry tomatoes 2tbsp capers (optional)

2tbsp salad dressing or extra virgin olive oil, to serve

1 Divide the Courgette & Goat’s Cheese Risotto into eight balls. Chill for 15min until firm. 2 Heat a 2cm-layer of sunflower oil in a frying pan until a few panko breadcrumbs dropped in sizzle gently. 3 Roll the risotto balls in the beaten egg, then in the breadcrumbs to coat. Gently lower into the hot oil and fry in two batches for 5min each, using tongs to roll them around in the oil to brown evenly. 4 Serve with a fresh summer salad of rocket, cherry tomatoes and capers, if you like, dressed with the salad dressing or olive oil.