Crispy wild rice, edamame and fontina bites with lemon chive yogurt dip
An original snack with a golden crisp exterior and a tender center of wild rice, edamame, and fontina cheese. It is paired with a fresh lemon chive yogurt dip that balances the texture and flavor.
Ingredients
- 240 g cooked wild rice (cold or at room temperature)
- 100 g shelled edamame (cocido and well escurrido)
- 90 g shredded fontina cheese (grated fino)
- 60 g breadcrumbs (more extra for rebozar)
- 1 unit egg (lightly beaten)
- 30 g green onion (finely chopped)
- 1 clove garlic (grated or muy chopped)
- 2 g lemon zest (divided entre the mezcla and the dip)
- 4 g salt (divided)
- 1 g black pepper (freshly ground)
- 15 ml olive oil (for brush or rociar)
- 150 g plain Greek yogurt (for the dip)
- 15 ml lemon juice (freshly squeezed)
- 8 g chives (finely chopped)
- 5 ml honey (for redondear the dip)
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 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
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
Stir well until you have a moist mixture that holds together when pressed. If it feels too loose, add a little more breadcrumbs.
- 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
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
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
Let the bites rest for 2 minutes after baking so they can set. Serve warm with the lemon chive yogurt dip on the side.
Chef tips
For an even crispier texture, chill the mixture for 10 minutes before shaping the bites. If the wild rice is very moist, pat it lightly dry with paper towels before mixing.
Substitutions
You can substitute fontina with low-moisture mozzarella or Monterey Jack. Green onion can be replaced with very finely chopped shallot. If you do not have chives, use fresh parsley in the dip.
