Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 ml broth
- 200 g rice (lon rain rice)
- 375 g carrot (s)
- 1 onion (s)
- 1 clove garlic
- 0.5 ½ bunch parsley
- 1 egg (s)
- 50 g breadcrumbs
- salt and pepper
- marjoram
- Curry powder
Print Recipe
Pin Recipe Instructions
- Bring the broth to the boil. Scatter the rice and let it soak over medium heat for about 20-25 minutes. Then drain well and allow to cool.
- Clean and coarsely grate the carrots, do not cook too soft in salted water for about 10 minutes. Also drain well.
- Then put rice with onion, garlic, egg, parsley, spices and marjoram in an electric chopper and chop (if the mixture is too moist, mix in breadcrumbs). Shape the mixture into flat meatballs and turn in breadcrumbs.
- Fry slowly on both sides in not too hot oil in a hot pan.
- A spicy salad goes well with it.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below