Roll the rice balls first in the egg, then in the breadcrumbs, then shallow or deep-fry in hot oil on all sides until golden, about 5 minutes or so. Drain on kitchen paper, and serve warm or cold.

Coat the rice balls with the egg and then roll in the breadcrumbs. Heat the oil in a deep-fat fryer or in a deep, heavy-based saucepan to 190C. (CAUTION: Hot oil can be dangerous; do not leave ...