Instructions

1. Heat the olive oil in a large pan and add the diced onion, fry until soft then add the rice, stirring constantly.
2. When the rice is toasted all over slowly add the stock, continuously stirring until it has all been absorbed into the rice.
3. Add the salmon, tasty cheese and chives, stir through and set aside until cool.
4. Once cooled, add one beaten egg to the mix and roll the rice mix into balls, about the size of a golf ball, pressing a cube of mozzarella into the centre of each one. Continue rolling the balls until the entire mixture has been used.
5. Crumb the balls by rolling first in flour, then egg then breadcrumbs.
6. Heat the vegetable oil in a large, deep frying pan, until hot then add the balls in batches, frying until golden brown all over.
7. Make the dressing by combining the ingredients in a small bowl and season to taste. Serve hot on a bed of roquette with lemon wedges and the dressing on the side.

• Servings : 20
• Ready in : 50 Minutes
• Course : Dinner, Entreè, Lunch
• Recipe Type : Canapés
• Ingredient : Salmon