🧀🥦 Cheesy Broccoli Rice Balls
🎯 Difficulty: Easy
⏱️ Time: 25–30 minutes
🍽️ Servings: 2–3 (makes ~8 small balls)
🔥 Estimated Calories: ~90–110 kcal per ball
🧂 Ingredients
- Cooked rice (cooled): 1 cup (~200g, ~260 kcal)
- Finely chopped or steamed broccoli: 1/2 cup (~75g, ~25 kcal)
- Shredded cheese (cheddar or mozzarella): 1/2 cup (~60g, ~200 kcal)
- Egg: 1 small (~60 kcal)
- Breadcrumbs (optional, for coating): 1/4 cup (~30g, ~110 kcal)
- Olive oil (for baking or pan-frying): 1 tbsp (~120 kcal total if used)
- A pinch of salt or garlic powder (optional, for toddlers+)
👨🍳 Step-by-step Instructions
Step 1: Prepare the Ingredients
- Finely chop steamed broccoli or pulse it briefly in a food processor.
- Mix together the rice, broccoli, shredded cheese, and egg in a bowl.
- Season lightly if desired (skip salt for babies).
Step 2: Form the Balls
- Scoop out small portions and roll into balls using damp hands.
- Optional: roll each ball in breadcrumbs for a crispy texture.
Step 3: Cook the Rice Balls
Option A – Bake:
- Preheat oven to 190°C (375°F).
- Place balls on a lined tray, spray or brush with olive oil.
- Bake for 15–20 minutes until golden, flipping halfway.
Option B – Pan-fry:
- Heat a little oil in a non-stick pan over medium heat.
- Cook balls for 2–3 minutes on each side until golden brown.
Step 4: Serve
- Let cool slightly before serving, especially for little ones.
- Great as a snack, lunchbox item, or side dish.
💡 Tips
- These can be frozen after cooking and reheated in a toaster or oven.
- Add finely grated carrot or mashed peas for more veggie variety.
- For babies under 1 year, skip salt and ensure a soft, mashable texture.
