Servings: 2, makes 16 pieces
50 grams (3 florets) broccoli
250 grams medium sized carrots
½ red capsicum
1 pouch of Uncle Ben’s Mexican Style Rice
85 grams light cream cheese, softened
30 grams grated cheddar cheese
2 eggs, plus 1 extra for coating
Salt and pepper to taste
75 grams panko bread crumbs
STEP 1. Preheat oven to 200˚C/400˚F.
STEP 2. Pulse the broccoli, carrots, and red capsicum in a food processor until coarsely chopped.
STEP 3. Combine rice, cream cheese, cheese, salt, pepper, coarsely chopped vegetables, and 2 eggs in a mixing bowl.
STEP 4. Cover and chill for 30 minutes.
STEP 5. Scoop about 1 ½ tablespoons of the mixture and form into a ball. In a bowl, beat the remaining egg and coat each of the rice balls, then roll in the panko breadcrumbs.
STEP 6. Bake 15 minutes or until crispy.
STEP 7. Enjoy! Serve with freshly made guacamole.