Salmon and coriander risotto cakes

1.Preheat oven to moderate, 180°C. Heat olive oil in a large, ovenproof saucepan on medium. Saute onion and garlic 2-3 minutes, until tender. Add rice; stir 3-4 minutes.

2.Heat stock. Add 1 cup to rice, stirring until absorbed. Stir in remaining stock and coriander; bake, uncovered, 25-30 minutes, stirring once.

3.Add salmon, peas and parmesan; season to taste. Cool completely. Divide mixture into 12; shape into balls.

4.Cut bocconcini in half; insert one half into each cake. Roll in flour, dip into eggs and coat in breadcrumbs; chill 15 minutes.

5.Heat enough oil for shallow-frying in a frying pan on high. Cook cakes, in two batches, 2-3 minutes each batch, turning, until golden. Drain on paper towel and serve with sweet chilli sauce.