Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the necessary products. Rinse the lentils well and pour cold water, leave for 2-3 hours (preferably overnight). Boil the rice.
Step 2:
Transfer the lentils to the chopper bowl. Grind to a homogeneous mass without lumps. During the grinding process, mix the mass several times.
Step 3:
When the mass is of the desired consistency, add the chopped onion and garlic in large pieces, chop everything together again.
Step 4:
Put the finished mass into a container, add boiled rice, chopped herbs, season with spices and mix everything well.
Step 5:
Form meatballs from the mass, roll in breadcrumbs from corn groats.
Step 6:
I pour vegetable oil into the frying pan, heat it up and carefully lay out the blanks of the meatballs on the hot oil. Fry on both sides until golden brown.
Step 7:
I put the finished meatballs on a dish covered with paper towels to absorb excess oil.
Step 8:
I put the meatballs on a plate, add gravy, sauce or sour cream to them and serve them to the table.
It turns out a very tasty and satisfying dish.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dried, uncooked lentils - 340 kcal/100g
- Dried boiled lentils - 106 kcal/100g
- Lentils - 340 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Nutmeg - 556 kcal/100g
