Salmon and coriander risotto cakes

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 cup arborio rice
• 3 cups vegetable stock
• 2 tablespoons chopped coriander
• 2 185g cans salmon, drained, flaked
• 1/2 cup frozen peas
• 1/3 cup grated parmesan
• 6 baby bocconcini
• seasoned flour, for rolling
• 2 eggs, beaten
• 1 1/2 cup dried breadcrumbs
• sweet chilli sauce, to serve