1 - Boil the rice until it is al dente, drain and put aside.
2 - Sauté the chopped onion in a little oil, add the tomato and cook, salt and pepper to taste.
3 - Mould 12 small rice balls with your fingers, press down in the centre to create a hollow in which to place the drained peas, then mix with the chopped basil and cheese. Seal to create a tapered shape.
4 - Beat the egg with salt and pepper in a bowl, add 1 spoonful of oil and dip the rice balls, drain them, then dip them in the breadcrumbs, covering them completely.
5 - Place the rice balls on a cooking tray, brush them with a little oil and bake in the oven at 200° for 10' until golden in colour. Serve with a tomato sauce.