- For the dip:
- 2 (4 ounce) cans mixed fruit in juice, half drained
- 1/4 cup canned tomato paste
- 1/2 teaspoon apple cider vinegar
- For the rice balls:
- 1 (8.25 ounce) can mixed vegetables, no salt added, drained
- 1 large egg, lightly beaten
- 1 clove garlic
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups cooked rice (white or brown), warm
- 1/2 cup shredded cheese
- Salt and ground pepper to taste
- 3/4 cup finely crushed crisp rice cereal
- Spray oil for baking
- To make the dip: Puree the mixed fruit, tomato paste and vinegar in a blender or food processor; set aside.
- To make the rice balls: Puree the mixed vegetables, egg, garlic and Worcestershire sauce in a blender or food processor. Mix with rice, cheese, salt and pepper until completely combined. Preheat oven to 375 degrees F, or heat oil in a deep fryer to 375 degrees F.
- Scoop tablespoon-size balls of the rice mixture and gently form into balls, rolling them in the crushed rice cereal to coat.
- If baking: line a rimmed cookie sheet with foil and spray with oil. Place balls on the sheet and spray with more oil. Bake until lightly browned, about 15 minutes. Cool for 3 minutes.