Melt the butter in a large heavy-based saucepan and add the rice

Stir for a minute until the rice is coated with the butter

Add the turmeric, salt and about 200ml of the stock and keep stirring until the stock is absorbed

Add the rest of the stock and cook while stirring occasionally until the rice is cooked al dente and the stock is absorbed

Mix in the grated parmesan and cheddar cheese

Remove from the heat and let the rice cool down (easiest to make the rice the day before and place in the fridge overnight)

Roll balls with the rice about the size of golf balls

Using your pinkie finger to make a hole in the ball and stuff the hole with some of the savoury mince

Take more rice and plug the hole and reroll the mixture into a ball

Repeat until all the rice has been used

Heat some oil in a saucepan, deep enough to cover the ball with oil

Place the flour, eggs and breadcrumbs each into separate plates

Once the oil is 170 degrees C (a small piece of bread immediately sizzles when place in the oil), dip each ball into the flour, then eggs and then cover well with the breadcrumbs

Fry in batches until golden brown and remove from the oil to drain on wax paper

Keep the cooked balls warm while frying the rest of the balls

Serve warm with some lemon wedges