Saffron Arancini Stuffed with Meat and Peas
Thaw the peas. Peel the onion and dice. Heat the olive oil in a pan and sauté the onion, ground beef and peas for 10-12 minutes. Season with salt and chili powder.
Meanwhile, cook the rice in salted water according to package instructions. Mix the saffron with 2 tablespoons lukewarm water then mix into the rice with the cheese and 2 eggs. Form into 8 balls, make a well in the center of each ball and fill with 1 tablespoon meat mixture. Shape the rice back into balls, fully encasing the meat.
Whisk the remaining eggs briefly. Coat the balls in the flour, dip in beaten eggs and then coat in breadcrumbs. Heat the oil in a large frying pan and deep-fry the arancini for 3-4 minutes, until golden brown.