Carrots – Rice – Meatballs
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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.
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