Crispy wild rice, edamame and fontina bites with lemon chive yogurt dip

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a baking tray with parchment paper or lightly grease it with some of the olive oil.

2. 2

   Roughly chop the cooked edamame so it keeps some texture. In a large bowl, mix the cooked wild rice, edamame, shredded fontina, breadcrumbs, beaten egg, green onion, garlic, half of the lemon zest, 1/2 teaspoon salt, and black pepper.

3. 3

   Stir well until you have a moist mixture that holds together when pressed. If it feels too loose, add a little more breadcrumbs.

4. 4

   With lightly damp hands, shape 12 small bites or mini patties. Lightly coat them with a little extra breadcrumbs for a crispier surface.

5. 5

   Place the bites on the tray, brush or spray them with the olive oil, and bake for 18 to 20 minutes at 220 °C / 425 °F, turning them halfway through, until golden and crisp outside.

6. 6

   While they bake, make the dip by stirring together the Greek yogurt, lemon juice, chives, honey, the remaining lemon zest, and 1/4 teaspoon salt in a small bowl. Taste and adjust if needed.

7. 7

   Let the bites rest for 2 minutes after baking so they can set. Serve warm with the lemon chive yogurt dip on the side.