Asian Pork and Veggie Rice Balls
Servings
4
Servings
4
Ingredients
  • 1/2cup basmati riceuncooked
  • 1 spring onionthinly sliced
  • 1stalk celeryfinely diced
  • 1 medium carrotgrated
  • 1 egg whitelightly beaten
  • 1tbsp sesame seedsblack or white
  • 2tsp tamarigluten free soy sauce
  • 150grams lean pork mince
  • cooking oil spray
Instructions
  1. Cook rice as per packet instructions and allow to cool. Preheat oven to 180C and line a tray with baking paper.
  2. Combine the cooled rice with all other ingredients, excluding the cooking oil spray, and mix together well with your hands.
  3. Shape the mixture into 8-12 balls and place the prepared baking tray.
  4. Lightly spray the balls with cooking oil spray and bake for 20 minutes or until golden and crispy.
  5. Serve 2-3 balls per person. Leftover balls can be stored in an airtight container in the fridge for 3-4 days and reheated (or enjoyed cold) or freeze for up to 2 months.
Recipe Notes

171 calories per serve

Print Recipe
 Asian Pork and Veggie Rice Balls
Asian Pork and Veggie Rice Balls
Votes: 33
Rating: 3.61
You:
Rate this recipe!
Course Snacks
Servings
Ingredients
  • 1/2 cup basmati rice uncooked
  • 1 spring onion thinly sliced
  • 1 stalk celery finely diced
  • 1 medium carrot grated
  • 1 egg white lightly beaten
  • 1 tbsp sesame seeds black or white
  • 2 tsp tamari gluten free soy sauce
  • 150 grams lean pork mince
  • cooking oil spray
Course Snacks
Servings
Ingredients
  • 1/2 cup basmati rice uncooked
  • 1 spring onion thinly sliced
  • 1 stalk celery finely diced
  • 1 medium carrot grated
  • 1 egg white lightly beaten
  • 1 tbsp sesame seeds black or white
  • 2 tsp tamari gluten free soy sauce
  • 150 grams lean pork mince
  • cooking oil spray
Asian Pork and Veggie Rice Balls
Votes: 33
Rating: 3.61
You:
Rate this recipe!
Instructions
  1. Cook rice as per packet instructions and allow to cool. Preheat oven to 180C and line a tray with baking paper.
  2. Combine the cooled rice with all other ingredients, excluding the cooking oil spray, and mix together well with your hands.
  3. Shape the mixture into 8-12 balls and place the prepared baking tray.
  4. Lightly spray the balls with cooking oil spray and bake for 20 minutes or until golden and crispy.
  5. Serve 2-3 balls per person. Leftover balls can be stored in an airtight container in the fridge for 3-4 days and reheated (or enjoyed cold) or freeze for up to 2 months.
Recipe Notes

171 calories per serve