Satay Arancini Balls

1. Roast capsicums until skins are blackened. Allow to cool before removing seeds and skin. Process capsicum flesh with 60ml oil, chilli flakes and coriander until smooth. Set aside.

2. Combine vegetable stock and water.

3. Sauté Edgell Onion and garlic in remaining oil. Add rice and stock. Cook stirring occasionally until stock is absorbed. Remove from heat. Mix in satay sauce, peanuts, frozen Edgell Peas, and mozzarella. Refrigerate until firm.

4. Shape rice mixture into 40g balls and coat in flour. Dip in egg and coat with breadcrumbs. Deep fry until golden. Serve with capsicum sauce, cucumber ribbons, lime. Garnish with extra peanuts and coriander.