Crispy Rice Balls with Vegetables and Avocado Dip

Ingredients

• 250 g short-grain rice (Cooked and completely cooled; equivalent to approximately 750 g of cooked rice.)
• 1 carrot (Finely grated.)
• 0.5 zucchini (Grated and squeezed to remove excess water.)
• 0.5 onion (Finely chopped.)
• 1 diente garlic (Minced or pressed.)
• 60 g oat flour (Can be replaced with wheat flour or breadcrumbs.)
• 1 tbsp ground flaxseed (Mixed with 3 tbsp of water and rested for 5 minutes to form an egg substitute.)
• salt (To taste.)
• black pepper (To taste.)
• 0.5 tsp sweet paprika
• 2 tbsp olive oil (For browning the balls.)
• 1 avocado (Ripe, peeled and pitted.)
• 1 tbsp lime juice
• 60 g plain unsweetened plant-based yogurt (Optional, to make the dip creamier.)
• 2 tbsp fresh cilantro (Chopped; can be replaced with parsley.)
• salt (For the dip, to taste.)

Steps

1. 1

   Cook the rice according to the package instructions until tender. Spread it on a tray or in a large container and let it cool completely; cold, slightly sticky rice will help form the balls.

2. 2

   Grate the carrot and zucchini. Squeeze the zucchini very well with your hands or a clean cloth to remove excess water.

3. 3

   Mix the ground flaxseed with the water and let it rest for approximately 5 minutes, until it thickens and develops a gelatinous texture.

4. 4

   Place the cold rice in a large bowl. Add the carrot, squeezed zucchini, onion, garlic, oat flour, flaxseed mixture, salt, pepper, and paprika.

5. 5

   Mix with your hands or a spatula until you obtain a moist mixture that holds together when pressed. If it is too soft, add a little more oat flour; if it is dry, add 1 tbsp of water.

6. 6

   Shape compact balls approximately 4 cm in diameter, pressing each one so it does not fall apart during cooking. Place them on a plate as you form the remaining balls.

7. 7

   To prepare the dip, place the avocado, lime juice, plant-based yogurt, cilantro, and a pinch of salt in a blender or food processor. Process until smooth and creamy. Taste and adjust the salt and lime juice.

8. 8

   Heat the olive oil in a large skillet over medium heat. The oil should be hot but not smoking.

9. 9

   Add the balls to the skillet, leaving space between them. Cook them in batches if necessary to prevent overcrowding.

10. 10

    Brown them for approximately 3 to 4 minutes per side, turning them carefully, until all sides are crispy and golden brown. Adjust the heat so they cook through without burning on the outside.

11. 11

    Transfer the balls to a plate lined with paper towels to remove excess oil. Serve hot with the avocado dip.

Notes

The original recipe was not visible in the description, and the provided transcript did not contain usable quantities or steps; the quantities and procedure were reconstructed based on the title and a typical vegan preparation. For a crispier texture, they can also be baked at 220 °C for 20 to 25 minutes, turning them halfway through.

Nutrition per serving

• main course
• vegan
• healthy
• dairy-free
• crispy
• vegetables
• rice
• dip