Crispy Chilli Cheese Balls

Put the cream cheese, grated mozzarella, chopped chillies, garlic powder, onion powder, smoked paprika and salt into a mixing bowl.

Mix thoroughly until the chillies and seasoning are evenly distributed through the cheese mixture.

Scoop the mixture into small golf-ball-sized portions, then roll into balls with clean hands. You should get around 16-18 balls.

Place the balls on a lined tray and chill in the fridge for at least 1 hour, or freeze for 30 minutes, until firm.

Set up three shallow bowls: one with plain flour, one with beaten eggs, and one with panko breadcrumbs.

Roll each chilled cheese ball in the flour, dip into the beaten egg, then coat fully in breadcrumbs.

For a thicker, crunchier shell, dip each ball back into the egg and coat again in breadcrumbs.

Heat the oil in a deep saucepan to 170-180°C. Fry the balls in small batches for 1-2 minutes, turning gently, until golden and crisp.

Lift out with a slotted spoon and drain on kitchen paper. Serve hot while the centre is soft and melty.