1| Cook risoni in boiling, salted water until tender. Drain and cool.
2| Combine risoni, cheese, breadcrumbs, eggs and basil in a large bowl. Season with salt and pepper. With wet hands, shape 1/4 cups of mixture into fritters.
3| Heat oil in a large non-stick frying pan. Add fritters in two batches. Cook for 2 minutes on each side, or until golden.4| Heat arrabbiata sauce until hot. Serve with fritters and salad leaves.
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