Refined seasoned rice and oat flakes meatballs

Ingredients for 4 servings:

• 1 cup(s) rice
• 3 cups water
• 1 tbsp, leveled salt
• 1 cup oatmeal
• 1 tsp nutmeg, ground
• 2 tbsp Maggi
• 1 small onion(s)
• 1 egg(s) (or vegan without egg)
• 1 tbsp, leveled vegetable broth, instant, or salt to season the finished mixture
• 5 tbsp, extra virgin olive oil
• possibly lovage, ground
• some flour
• 2 tsp, heaped mustard

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

very tasty rice cakes, which are very similar in taste to minced meatballs

Cook the rice in salted water until it is rather soft, let it cool, and transfer it to a bowl. Mix a little cold water into the rice until it becomes slightly mushy, then stir in the oats. While the mixture is slowly becoming a little firmer thanks to the oats, finely dice the onion, mix with instant broth or salt, 1 tablespoon of olive oil, nutmeg, a little Maggi, perhaps lovage, and an egg if desired. Let it stand for 2 minutes, and then add it to the rice mixture. If you chose the mixture with egg, mix in a little more oats or flour until the consistency is just firm enough to form meatballs. Let it stand for 10 minutes, and before forming meatballs, check the consistency again to make sure it is neither too firm nor too soft. If necessary, mix in a little more flour and let stand for another 5 minutes. Carefully place the formed meatballs into the hot olive oil (about 4 tablespoons total) in the pan and fry over medium heat until golden brown, turning frequently. If desired, dip the meatballs occasionally in a Maggi-Nutmeg mixture (4 parts Maggi, 1 part nutmeg) or in mustard. Serve with salads or vegetable soups.