Fried Broccoli Cheddar Rice Balls

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 3 tbsp Mayo, low-fat
  • 1 tbsp Siracha sauce
  • 2 tbsp Sriracha sauce or hot sauce

• Pasta & Grains

  • 1 gluten-free package 2 cups - left-over broccoli cheddar rice* - or you can use

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Bread & Baked Goods

  • 1 1/2 cup Bread crumb, Gluten-Free

• Dairy

  • 1 cup Cheddar, grated
  • 1/4 cup Greek yogurt, low-fat plain
  • 1/4 cup Greek yogurt, plain non fat
  • 6 tbsp Parmesan, grated
  • 1/4 cup Sour cream, low fat
  • 1/4 cup Sour cream, Non Fat

Found on glutenfreefoodsmith.com

Description

Ingredients

• 2 cups – Left-over Broccoli Cheddar Rice – or you could use a package mix, make sure it’s gluten-free first.
• ½ cup – Cheddar Cheese – grated
• ¼ cup – Coconut Oil
• 3 Tbsp. – Parmesan Cheese – grated
• ½ cup – Gluten-Free Bread Crumbs – for rolling rice balls in
• 2 – Eggs – beaten
• 1 cup – Gluten-Free Bread Crumbs
• 3 Tbsp. – Mayo – low fat
• ¼ cup – Sour Cream – low fat
• ¼ cup – Greek Yogurt – plain, low fat
• 1 Tbsp. – Siracha Sauce
• Salt and Pepper to taste.
• 2 cups – Left-over Broccoli Cheddar Rice* – or you can use a gluten-free package, just fix according to directions on package.
• ½ cup – Cheddar Cheese – grated
• ¼ cup – Coconut Oil
• 3 Tbsp. – Parmesan Cheese – grated
• ¼ cup – Greek Yogurt – non-fat plain
• ¼ cup – Sour Cream – non-fat
• 2 Tbsp. – Sriracha Sauce – or hot sauce of your choice

Directions

• In large bowl combine with spoon broccoli cheddar rice, cheddar cheese, parmesan cheese. With hands roll rice mixture into 2 inch balls.
• Place beaten eggs in a small bowl and bread crumbs in another small bowl. Coat each rice ball in eggs, then roll in bread crumbs.
• Heat coconut oil in medium skillet on med heat. Fry each rice ball 2 minutes on each side. Remove to paper towel to drain excess oil.
• Mix all ingredients for spicy mayo together and serve with Fried Broccoli Cheddar Rice Balls.

Nutrition