For the dip:

2 cans (4 ounces each) mixed fruit in juice, half drained
1/4 cup canned tomato paste
1/2 teaspoon apple cider vinegar

For the rice balls:

1 can (8.25 ounces) no-salt added mixed vegetables, drained
1 large egg, lightly beaten
1 clove garlic
1 teaspoon Worcestershire sauce
1 1/2 cups cooked rice (white or brown), warm
1/2 cup shredded cheese
Salt and ground pepper, to taste
3/4 cup finely crushed crisp rice cereal
Non-stick spray oil for baking, or vegetable oil for frying

To make the dip:

Purée the mixed fruit, tomato paste and vinegar in a blender or food processor; set aside.

To make the rice balls:

Purée the mixed vegetables, egg, garlic and Worcestershire sauce in a blender or food processor. Mix with rice, cheese, salt and pepper until completely combined.

Preheat oven to 375°F, or heat oil in a deep fryer to 375°F.

Scoop tablespoon-size balls of the rice mixture and gently form into balls, rolling them in the crushed rice cereal to coat.

If baking: line a rimmed cookie sheet with foil and coat with spray oil. Place balls on the sheet and spray with more oil. Bake until lightly browned, about 15 minutes. Cool for 3 minutes.

If frying: fry in the deep fryer in small batches until crisp and brown, about 1 minute per batch. Drain on paper towels.

Servings: 6

Submitted by: Canned Food Fan