Method

• In a large bowl mix the risotto, parmesan, lemon juice, & sun-dried tomatoes, and season with salt and pepper
• Pull the mozzarella into cm bits to put in the middle of the balls, roll the balls with cheese inside and set on a plate (you can make them as big or small as you like)
• Set up a crumbing station, one plate with flour, one bowl with whisked eggs and one bowl with seasoned breadcrumbs including the lemon zest
• First roll balls in the flour, then the egg mix, and lastly the breadcrumbs
• Place in the fridge for 1/2 an hour to help them set
• Then heat a fry pan with butter and fry the seasoned halloumi and rest in the oven
• Add cooking oil to the pan and fry off the balls in batches, put them in the oven as you cook the rest
• Once all done, serve them on a platter, putting the halloumi on top with a sprinkle of fresh parsley
• Serve with your favourite relish or sauce, I used Tartan Sari’s Orange and Lemon pickle this time