Crispy rice, leek and Gouda bites with mild mustard apple dip

Instructions

1. 1

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

2. 2

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped leek with a pinch of the salt and cook for 4 to 5 minutes, until tender but not deeply browned. Let it cool for 5 minutes.

3. 3

   In a large bowl, combine the cooked and chilled rice, sautéed leek, grated Gouda cheese, egg, breadcrumbs, parsley, garlic powder, black pepper, and the remaining salt. Mix well until a compact mixture forms.

4. 4

   With lightly damp hands, shape the mixture into 16 small bites. If the mixture feels too soft, add a little more breadcrumbs so they hold their shape.

5. 5

   Place the bites on the baking sheet, brush or drizzle with the remaining olive oil, and bake for 14 to 16 minutes at 220 °C / 425 °F, turning halfway through, until golden and crisp.

6. 6

   While they bake, make the dip by mixing the plain yogurt, grated apple, mild mustard, lemon juice, and a pinch of salt in a small bowl. Stir until creamy.

7. 7

   Serve the bites hot or warm with the mild mustard apple dip on the side.