Ingredients: 1 8.25 ounce can no-salt mixed vegetables (drained) * 1 large egg (lightly beaten) * 1 clove garlic * 1 teaspoon Worcestershire sauce * 1 1/2 cups cooked rice (warm) * 1/2 cup cheese (shredded) * Dash of kosher salt and freshly ground black pepper (to taste) * 3/4 cup crisp rice cereal (finely-crushed) * For the Dip * 2 4 ounce cans mixed fruit in juice (half drained) * 1/4 cup canned tomato paste * 1/2 teaspoon apple cider vinegar
Direction: Place the mixed vegetables, egg, garlic and Worcestershire sauce in a food processor or blender, and puree.* Transfer to a bowl. Add rice, cheese, salt, and pepper. Mix well.
*Preheat oven to 375 F or heat a deep fryer to 375 F. * Scoop tablespoon-sized balls of the rice mixture and form into balls. Roll in the crushed crisp rice cereal.* If baking, line a rimmed baking sheet with foil. Spray with cooking spray. Place the balls on the sheet and spray generously with more cooking spray.* Bake 15 minutes until lightly browned. Cool 3 minutes.* Alternatively, fry in batches until crisp, about 1 minute.* To make dip: Puree until smooth.* Serve rice balls with dip.
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