The stars of food TV are the guys and gals that can smell and taste and adjust to create a culinary masterpiece. That's what I aspire to. When I'm in my kitchen, I put on my superhero apron and do my best to be them.
For a couple of weeks I have been struggling to make a rice ball that is flavorful, doesn't fall apart and entices a 6 year old. It has to be gluten free and vegan. It has to be colorful. It has to be crispy on the outside. It has to be delicious hot or cold. And it can't cause indigestion like the batch I made with onions and spinach. I think it might have been the onions.
(play with the recipe - change up the herb or the veggies and please, let me know your results)
2 tablespoons shredded carrot
2 tablespoons shredded baby zucchini
add the contents of the small bowl to the contents of the larger bowl and mix well with your hands.
it should be sticky
when well mixed, form into balls about 1 inch in diameter
it helps to have clean but wet hands when you do the ball forming
fry, browning on all sides, in hot canola oil in frying pan
if you use a 10-12 inch frying pan they will all fit without crowding
Inspired Rice Balls are only OK. I haven't thrilled the 6 year old. I think I'll invite her into the kitchen for a cooking play date. I'll fix up a mystery box - she'll open the box and find everything she needs to make a rice ball except the vegetable and the spices. I'll have her go to the refrigerator and the herb garden to select her favorites. If I get it on film, I'll share it with you later. Child's play can lead to a life of healthy eating.