Summary

Ingredients

• 50 g waffles, (rice)
• 175 ml water, cold
• 20 g tomato paste
• 5 g salt
• 2 pinches pepper
• 1 ½ pinch ginger powder
• 1 ½ pinches mace
• 1 pinch cardamom powder
• possibly butter or margarine, about 2 teaspoons

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Instructions

1. Crumble the rice cakes and place in a bowl. Add the water until it has a slightly mushy consistency. It`s better to start with a little less water and then approach the slightly mushy consistency. For the color, add about 20 g of tomato paste. Mix in the salt and spices.
2. Mix the mince well with a fork until you get an evenly colored mixture. If the meat is still too light, add a little more tomato paste and mix again. Optionally, a little butter or margarine can also be mixed in. Then let it steep in the refrigerator for at least 5 hours, but preferably overnight, so that the rice cakes take on the flavor of the spices even more.
3. The meat can be kept in the refrigerator for a few days, but it dries out after a longer period of time.