- Long grain rice,
- Water, 500 ml
- Eggs, 3
lamb, 450 gr
- Parsley (finely
chopped), 1 tbs
Add he rice and water to a
pan. Bring to a boil then reduce to a simmer and
for about 25 minutes, or until the rice is tender.
Drain and set aside to cool.
When the rice is cold combine
in a bowl with the meat, 1 egg, parsley, salt and black pepper.
Mix thoroughly to combine. Beat the remaining eggs in a bowl.Now, take pieces of
the mixture and shape into flattened patties.
Dip each patty in the beaten egg, transfer to a frying pan containing enough hot
oil. Fry for about 6 minutes, or until nicely browned on all sides.