A colorful snack made by mixing cooked rice with grated carrot and zucchini, shaping it into small balls and baking them. This practical recipe can also use leftover rice and works well in a lunchbox.
Combine the lukewarm rice, grated carrot and zucchini, egg, crumbled white cheese and dill in a bowl.
Shape small balls from the mixture, coat them in breadcrumbs and arrange them on a parchment-lined baking sheet.
Bake the balls in an oven preheated to 200°C / 390°F, turning them halfway through so each side is lightly browned.
Allergens: contains egg, dairy and wheat (gluten). Important: The balls may fall apart if you shape them before the rice has cooled, so wait until the mixture is lukewarm. Caution: The centers of the balls may be hotter than the outside after baking.
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