Colorful Vegetable Rice Balls with Gouda from the Oven

Small rice balls with carrot, zucchini, peas and Gouda, baked in the oven instead of fried. They are easy to prepare ahead, keep well in the fridge, and work as finger food for kids and adults alike.

By yumbelo-Küche · 4 servings · 40 minutes

Ingredients

• 200 g Basmati rice
• 2 Stück Carrots
• 1 Stück Zucchini
• 100 g Peas (frozen)
• 2 Stück Eggs
• 100 g Gouda, young, grated
• 60 g Rolled oats
• 1 TL Sweet paprika powder
• 0.5 TL Salt
• 2 EL Olive oil

Method

1. Cook the rice in salted water according to the package instructions, drain, and let it cool slightly.
2. Preheat the oven to 200 °C, top and bottom heat, and line a baking sheet with baking paper.
3. Briefly thaw the peas in boiling water and drain them.
4. Finely grate the carrots and zucchini. Squeeze the zucchini well in a kitchen towel.
5. Mix the rice, grated vegetables, peas, eggs, Gouda, oats, paprika powder and salt well in a large bowl until a moldable mixture forms. If it is too soft, add a little more oats.
6. With damp hands, shape about 16 equal-sized balls and place them on the baking sheet.
7. Brush the balls with olive oil and bake for 20 to 25 minutes until golden brown.
8. Let them cool briefly and serve warm or cold.