2 tbsp spoons long grain rice, washed and drained
3 tbsp vegetable oil
1 medium onion, finely sliced
500 g lean minced beef or lamb
3 tbsp finely chopped fresh parsley
1 medium size egg
salt and freshly ground black pepper
6 tbsps vegetable oil
2 medium size eggs, lightly beaten
125 g toasted breadcrumbs
3 tbsp vegetable oil
1 medium onion, finely sliced
500 g lean minced beef or lamb
3 tbsp finely chopped fresh parsley
1 medium size egg
salt and freshly ground black pepper
6 tbsps vegetable oil
2 medium size eggs, lightly beaten
125 g toasted breadcrumbs
method
1. Cover the rice with plenty of water and cook for about 15 minutes until just tender. Strain and place in a bowl.
2. Heat the vegetable oil in a frying pan and fry the onion until it glistens; remove with a slotted spoon and add to the rice along with the rest of the meatball ingredients.
3. Mix well then form short, cigar-shaped meatballs from the mixture.
4. Heat the frying oil in a large frying pan, dip each meatball in the beaten egg and then roll in the breadcrumbs.
5. Fry meatballs until crisp and golden all over. They are best served immediately.
2. Heat the vegetable oil in a frying pan and fry the onion until it glistens; remove with a slotted spoon and add to the rice along with the rest of the meatball ingredients.
3. Mix well then form short, cigar-shaped meatballs from the mixture.
4. Heat the frying oil in a large frying pan, dip each meatball in the beaten egg and then roll in the breadcrumbs.
5. Fry meatballs until crisp and golden all over. They are best served immediately.
serving amount
serves: 4
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