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Spicy rice cake meatballs

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Ingredients for 4 servings:

  • 100 g rice cake(s), unsalted
  • 400 ml water, cold
  • 1 large onion(s), red
  • 4 tbsp tomato paste
  • 1 tbsp, heaped parsley
  • 1 egg(s)
  • 2 tbsp breadcrumbs
  • salt and pepper
  • paprika
  • cumin
  • coriander
  • Clarified butter

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 23 minutes

Vegetarian

Crumble the rice cakes, pour water over them, and let them sit for 10 minutes. Then stir in the finely diced onion, tomato paste, and seasonings. Add plenty of salt and pepper. Let the mixture stand for 2-3 hours (or overnight), then stir in the parsley, egg, and breadcrumbs, adjusting seasoning if desired. Form 8 patties and fry them in clarified butter or oil until nicely browned. Tastes great as a burger patty or simply with mustard.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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