Source: Deceptively Delicious by Jessica Seinfeld
NOTE we made patties instead of balls. 🙂
I got together with a friend the other night to make some snacks/meals for our toddlers. We liked all that was in this recipe and gave it a go.
If doing this recipe, I suggest doubling or tripling recipe as it is cumbersome. These are very kid friendly and freezer friendly.
My husband and I both enjoyed two of these patties with a side salad. Although they were good, I think next time I’dd some spices and jazz them up.
Vegetarian edition: omit chicken
Makes ~ 30 small patties when doubled (Jessica says 40 rice balls)
1 cup cooked brown rice (I cooked mine in vegetable broth)
2 tsp olive oil
1/4 lb chicken cutlets, rinsed and dried
1 1/4 tsp salt
1/8 tsp pepper
1/2 cup sweet potato puree
1/4 cup shredded reduced-fat Cheddar cheese
1/4 cup lowfat buttermilk
1 large egg, slightly beaten
1/2 cup spinach or broccoli or butternut squash puree (I chose broccoli)
1 1/2 cups whole wheat cracker crumbs or breadcrumbs (I chose breadcrumbs)
Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add 1 tsp oil. Sprinkle the chicken with 1/4 tsp salt and the pepper, and cook until no longer pink in the center, 4-5 minutes per side.
Cut the chicken into chunks and place them in a food processor or blender. Add the sweet potato puree, cheese, 1 tsp salt, and the buttermilk, and blend until smooth. Transfer the mixture to a large bowl and stir in the cooked rice. Roll the mixture into 1″ balls and place them on a sheet of waxed paper or aluminum foil.
In a shallow bowl, beat the egg and vegetable puree with a fork. Put the crumbs in a another bowl (we used a plate). One at a time, dip the rice balls in the egg mixture, then roll them in the crumbs to make an even coating.
Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the remaining 2 tsp oil. Add the rice balls and cook 5-7 minutes, turning occasionally and spraying with the cooking spray, until browned and crisp all over.
**we cooled them on a cookie sheet and froze them.