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Cook the rice according to the instructions on the packet and set aside to cool.
Fry the onion and the garlic in the butter until soft.
Mix the rice, onion mixture, sauce, dried breadcrumbs, parsley, cheese and seasoning together to form a firm mixture. Add more breadcrumbs if needed.
Roll into small balls and refrigerate for 1 hour.
Dip in beaten egg and then in breadcrumbs and deep fry in hot oil until golden.
Drain on absorbent paper.
Serve with lemon wedges and tomato or chilli sauce for dipping.
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