A classic from Istanbul: tender meatballs made with rice and partly pre-cooked ground beef, dipped in flour and egg and pan-fried until golden.
Ingredients
Instructions
- 1
Rinse the rice and put it in a small pot with the water and a pinch of the salt. Bring to a boil, cover and cook over low heat for 12-15 minutes until the water is absorbed; let cool.
- 2
Finely chop the onion. Cook half of the ground beef with the onion in a dry frying pan over medium heat for 6-8 minutes until the liquid evaporates; let cool.
- 3
Knead the cooked meat, the remaining raw ground beef, the rice, 1 egg, the chopped parsley, cumin, black pepper and remaining salt for 3-4 minutes. Shape into 12 flat oval patties.
- 4
Beat the remaining 2 eggs in a bowl. Dip each patty first in the flour, then in the egg.
- 5
Heat the sunflower oil in a frying pan and fry the patties over medium heat for 3-4 minutes per side until golden. Drain on paper towels and serve.
Nutrition
Per serving
| Calories | 590 kcal |
|---|---|
| Protein | 28 g |
| Carbs | 28 g |
| Fat | 41 g |
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