Sesame Coated Grilled Rice Balls
Ingredients
- 1-2 cups short grain rice
- 1 carrot, roughly chopped
- 1 cup baby spinach
- 1 tablespoon dairy-free butter
- salt and pepper, to taste
- 2-3 tablespoons sesame seeds
Dipping sauce
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon chopped coriander
- 1 tablespoon corn starch
- 1 small red chilli, seeds removed, finely chopped
Preparation
Cook rice according to package directions.
Place carrot and spinach into a food processor and pulse until finely ground.
In a medium bowl, combine cooked rice with the carrot mixture.
Shape tablespoons of the rice mixture into triangles and coat in sesame seeds.
In a frying pan, melt butter over medium heat and grill the rice balls on each side for a few minutes until golden brown and crispy.
In a small bowl, combine soy sauce, corn starch, sesame oil, coriander, and red chilli.
Serve the balls warm with the dipping sauce.
Tips
This recipe is great for using up leftover rice.
