Classic Italian garden party treats that can only be described as balls of summery comfort. You won’t be able to resist!
Heat olive oil in a pan, add half of the chopped onions and cook until soft. Add the garlic.
Add the Dainty Royal rice and stir for approx. 2 minutes, then add the wine. Gradually pour in the stock, stirring on low until rice is almost cooked. Add peas, stir for a few minutes, then turn off heat.
Add the parmesan and mint to the pan. Stir in the butter, lemon zest and the other half of the chopped onions. Add salt and pepper, then let cool for 10 minutes.
Using your hands, shape the cooled mixture into small cakes.
Beat the eggs in a bowl, and pour breadcrumbs into a separate bowl. Dip the cakes into the eggs, then into the breadcrumbs until fully coated.
*Fill a large pan with enough vegetable oil that one-half of the cakes would be submerged when placed inside. Fry them for 3-4 minutes on each side.
Drain on paper towel, and serve with a small side salad.
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