Carrot – Rice – Meatballs

Ingredients for 4 servings:

• 400 ml broth
• 200 g rice (long grain rice)
• 375 g carrot(s)
• 1 onion(s)
• 1 garlic clove(s)
• ½ bunch parsley
• 1 egg(s)
• 50 g breadcrumbs
• salt and pepper
• marjoram
• curry powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

without meat

Bring the broth to a boil. Stir in the rice and let it swell over medium heat for about 20-25 minutes. Then drain well and let cool. Peel and coarsely grate the carrots, then cook in salted water for about 10 minutes until slightly tender. Drain well. Then add the rice, onion, garlic, egg, parsley, spices, and marjoram to an electric chopper and chop (if the mixture is too wet, mix in some breadcrumbs). Form the mixture into flat patties and coat in breadcrumbs. Fry in batches in a hot pan in oil that is not too hot until lightly browned on both sides. Serve with a spicy salad.