Description
Prepare these cheesy-crispy-crunchy rice balls packed with nutrient-rich canned vegetables and dipped in a fruit sauce with a savory kick. The bites can be conveniently made ahead of time and served warm or at room temperature for the perfect snack or family treat.
Ingredients
- 2 (4 ounce) cans mixed fruit in juice, half drained
- ¼ cup canned tomato paste
- ½ teaspoon apple cider vinegar
- 1 (8.25 ounce) can mixed vegetables, no salt added, drained
- 1 large egg, lightly beaten
- 1 clove garlic
- 1 teaspoon Worcestershire sauce
- 1 ½ cups cooked rice (white or brown), warm
- ½ cup shredded cheese
- 1 pinch Salt and ground pepper to taste
- ¾ cup finely crushed crisp rice cereal
- 1 serving Spray oil for baking*
Instructions
- To make the dip: Puree the mixed fruit
- tomato paste and vinegar in a blender or food processor; set aside.
- To make the rice balls: Puree the mixed vegetables
- egg
- garlic and Worcestershire sauce in a blender or food processor. Mix with rice
- cheese
- salt and pepper until completely combined. Preheat oven to 375 degrees F
- or heat oil in a deep fryer to 375 degrees F.
- Scoop tablespoon-size balls of the rice mixture and gently form into balls
- rolling them in the crushed rice cereal to coat.
- If baking: line a rimmed cookie sheet with foil and spray with oil. Place balls on the sheet and spray with more oil. Bake until lightly browned
- about 15 minutes. Cool for 3 minutes.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 6