Rice and Vegetable Balls with Soy Dip

Crispy balls made from rice, leftover vegetables and stale bread, with a spicy soy dip made from rice vinegar and lime. A quick dish that turns pantry leftovers into a complete meal.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 250 g cooked rice (from the day before)
• 150 g leftover vegetables (e.g. carrot, bell pepper, zucchini), finely diced
• 2 pc spring onions
• 1 pc egg
• 40 g stale bread, crumbled
• 1 tsp ginger, freshly grated
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp rice vinegar
• 1 tsp honey
• 0.5 pc lime, juice
• 1 tsp sesame seeds
• 2 tbsp cooking oil
• salt
• pepper

Method

1. Cut the spring onions into fine rings and separate the white parts from the green.
2. Finely dice the vegetables. Knead the rice, egg, vegetables, the white spring onion rings, ginger, 1 tbsp soy sauce, cornstarch and stale bread well in a bowl, season with salt and pepper and let rest for 5 minutes.
3. For the dip, mix soy sauce, rice vinegar, honey and lime juice.
4. With wet hands, shape 8 small balls from the mixture and flatten them slightly.
5. Heat the cooking oil in a non-stick pan over medium heat and fry the balls for about 4 minutes per side until golden brown.
6. Sprinkle the balls with sesame and the green spring onion rings and serve with the dip.