Pumpkin Rice Balls
Ingredients
- 2 Cups/300g Butternut Squash diced
- 1/2 Cup Uncooked rice (a sticky variety like jasmine works well here)
- Water or low salt stock to cook the rice via an absorption method (we used low salt veggie stock)
- 1/2 Tsp Garlic powder (optional; can sub with other herbs or spices)
- 1/2 Tsp Dried oregano (optional; can sub with other herbs or spices)
- 2 Tbsp Nutritional yeast (optional for a cheesy flavour)
- 1/3 Cup Almond flour for 'crumbs' (can sub with normal crumbs or panko)
- Olive oil spray
Instructions
- Cook the rice via absorption method based on what type of rice you use. We used jasmine, so 1/2 cup of rice with 3/4 cup of water/stock. Bring to the boil, then cover and reduce to a simmer, cooking for 12 minutes. Turn the heat off and then leave for a further 10 minutes to absorb any remaining liquid.
- Whilst the rice is cooking, cook the pumpkin in a pan with water for 10 mins till soft.
- Drain the pumpkin and mash roughly with a fork. Add the spices, rice, and nutritional yeast and stir to combine.
- Form balls in your hand with approx 1 Tbsp or the mixture.
- Roll in the almond flour to coat. Repeat for ~24 balls.
- Bake at 180c for 20mins, turning half way.
- Serve warm 😋
Notes
Store leftovers in the fridge for 3 days, or freezer after they are cooked for 3 month (defrost overnight in the fridge). Reheat for 10 mins in the oven at 180 or in the microwave (though this will make the crumbs go soft).
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