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Preheat oven to 180C fan-forced. Line an oven tray with baking paper.
Place ricotta in a bowl with parmesan, chives and 1 cup breadcrumbs. Season with plenty of salt and pepper. Mix well. Form into 18 small balls.
Toast remaining panko in a dry frypan over medium heat, tossing and stirring, until golden. Place in a shallow bowl. Place flour in another bowl and egg, beaten, in a third bowl.
Toss each ricotta ball in the flour, then the egg, then the toasted breadcrumbs. Place on prepared oven tray. Spray with olive oil. Bake for 12-14 minutes until golden and crispy.
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