Crispy Black Rice and Cheddar Bites with Quick Pineapple Ginger Chutney

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a baking tray with parchment paper. Brush or spray the paper with a little of the olive oil.

2. 2

   In a small saucepan, combine the pineapple, shallot, ginger, brown sugar, apple cider vinegar, lime juice, red pepper flakes, and 1/4 teaspoon of the salt. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until thickened into a quick chutney that still has some texture. Remove from the heat and let it cool slightly.

3. 3

   In a large bowl, lightly mash the cooked black rice with a fork so it binds better, but do not turn it into a puree. Add the grated cheddar, egg, breadcrumbs, chives, garlic powder, black pepper, and the remaining salt. Mix well until the mixture holds together when pressed.

4. 4

   Shape the mixture into 12 small bites or croquettes. If the mixture feels too soft, let it rest for 5 minutes so the breadcrumbs can absorb moisture.

5. 5

   Place the all-purpose flour on a plate and lightly coat each bite in the flour. Set them on the prepared tray and brush or spray the tops with the remaining olive oil.

6. 6

   Bake for 18 to 20 minutes at 220 °C / 425 °F, rotating the tray halfway through, until the bites are golden and crisp on the outside.

7. 7

   Serve the bites hot or warm with the quick pineapple ginger chutney on the side or spooned over the top. If desired, finish with a little extra chopped chives.