1. Sauté onion and spices in the butter until onion is soft.
2. Add rice and stock.
3. Cook on a medium heat stirring often until rice is cooked.
4. Stir in cheeses, parsley and season to your liking
5. Set in fridge until completely cold.
6. Roll balls approx 40g.
7. Crumb balls, roll on flour, then egg wash and panko crumbs.
8. Set on a tray until needed.
9. Cook submerged in oil at 170 degrees, we use a deep fryer
   but a pot with oil and a thermometer will be fine.

Best cooked and served straight away with your choice of aioli.
We use chipotle aioli. Enjoy xx

Makes 25 balls