Gluten-Free Vegetable Rice Balls

What is old will be made new. The cycles of nature teach us that we only truly need the essentials live a life of abundance ✨💫

There is truly no waste in my kitchen as each and every ingredient holds its own unique power that should be honored. By taking leftover rice and combining it with grated carrot, chopped asparagus, egg and almond flour, I was able to transform the leftovers from one meal into gluten-free vegetable rice balls! All it takes is shifting your perspective and seeing how you can make the most of what you have 👁✨👁

Ingredients:

  • 1 cup cooked rice

  • 1/2 cup carrot, grated

  • 1/2 cup asparagus, chopped into 1/4 inch pieces

  • 2 teaspoons curry powder

  • 1 teaspoon salt

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon pepper

  • 2 eggs

  • 1/2 cup almond flour

  • 1/4 cup coconut oil

Instructions:

  1. Combine all of the ingredients and 1/4 cup of water in a deep bowl and mix until the mixture binds well

  2. Use a tablespoon to divide the mixture into 10 equal portions and shape each portion into a ball

  3. Heat the coconut oil in a deep non-stick pan and deep-fry a few balls at a time until they turn golden brown in color on all sides. Drain on a paper towel

  4. Set aside and let cool. Serve alongside spicy mustard

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Stephanie Wright