Crispy Brown Rice, Cheddar and Leek Bites with Pickle Yogurt Cream

Instructions

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   1. Preheat the oven to 220 °C / 425 °F and line a baking tray with parchment paper.

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   2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped leek with 1/4 teaspoon of the salt and cook for 4 to 5 minutes, stirring, until tender and lightly golden. Let it cool slightly.

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   3. In a large bowl, combine the cold brown rice, sautéed leek, grated cheddar, half of the breadcrumbs, the beaten egg, chives, garlic powder, black pepper, and the remaining half of the salt. Mix well until the mixture holds together when pressed.

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   4. Shape into 12 small bites, pressing firmly with your hands. Roll them in the remaining breadcrumbs to lightly coat the outside.

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   5. Place the bites on the tray, brush or drizzle with the remaining olive oil, and bake for 16 to 18 minutes at 220 °C / 425 °F, turning halfway through, until deeply golden and crisp.

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   6. While they bake, make the cream by mixing the Greek yogurt, finely chopped pickles, Dijon mustard, lemon juice, and the final pinch of salt in a bowl. Stir until smooth and evenly combined.

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   7. Serve the bites hot with the pickle yogurt cream on the side, and finish with extra chives if desired.