This recipe is definitely a new favourite.. you can whip these up the night before, let the flavours sink in over night and cook them the next day, make them in bulk and freeze them or just simply make them and eat them! I love making these for lunch and having them in the freezer for when I'm not in the mood for cooking, but they'd be a good for a light dinner too. These rice balls are totally versatile too, change up the vegetables for your liking (red capsicum and corn would be really nice), or the spices. Not a fan of curry? Use some smokey paprika and cumin instead! I served mine with a salad of diced tomato, diced cucumber, avocado, parsley, cos lettuce, pepita and sunflower seeds, spring onions and red bell pepper with a tahini-lemon dressing to bring it together. The salad went perfectly with it and I highly recommend it! But you could serve it with whatever you like, flat bread, any salad of your choice (tabouli would be nice) or even with a curry. Now whats stopping you from making these yummy healthy balls of joy,, they're too easy!
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