Colorful Vegetable Rice Balls with Yogurt Chive Dip

Small rice balls with vegetables and Gouda, baked in the oven until golden brown on the outside. Served with a mild yogurt dip with chives, which is great for packing in lunchboxes.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 300 g cooked rice (from the day before)
• 2 pc eggs
• 80 g Gouda, grated
• 1 pc carrot, finely grated
• 1 pc zucchini, finely grated
• 1 pc red bell pepper, finely diced
• 3 tbsp wheat flour
• 40 g breadcrumbs
• 1 tsp sweet paprika powder
• 1 tsp salt
• 1 pinch pepper
• 2 tbsp cooking oil
• 150 g plain yogurt
• 1 bunch chives

Method

1. Preheat the oven to 200 °C conventional heat (top and bottom) and line a baking tray with baking paper.
2. Finely grate the carrot and zucchini, and gently squeeze out the zucchini. Finely dice the bell pepper.
3. In a bowl, thoroughly mix the rice, eggs, Gouda, grated vegetables, bell pepper, flour, 2 tbsp breadcrumbs, paprika powder, salt and pepper.
4. Using damp hands, shape the mixture into about 16 equal-sized balls and roll them in the remaining breadcrumbs.
5. Place the balls on the baking tray, drizzle with the cooking oil and bake for 20 minutes until golden brown.
6. Stir the yogurt with finely chopped chives and a pinch of salt, and serve with the warm or cooled rice balls.