Fry the shallots, garlic and Madame Jeanette in a little oil and take it out of the pan. Put this together with a beaten egg, finely chopped celery and a teaspoon of shawarma spices in a bowl with the ground beef. Mix well. You can add a level tablespoon of breadcrumbs to make the balls firmer, but I don’t think it’s necessary.
It is more important that you taste whether it has enough flavor before you turn it into balls. If necessary, season further with a little black pepper; salt is not necessary because this is already in the shoarma spices. Roll the balls and fry them nicely brown in hot oil. Serve with mashed potatoes or rice. Now just make sure that no one gets off with that scale prematurely.
Necessary for 2 people
– 350 g half-and-half minced meat
– 1.5 shallots (chopped)
– 1 clove of garlic
– 2 celery stalks
– 1 quarter Madame Jeanette without seed
– 1 egg
– 1 tsp shawarma spices
– 1 tbsp breadcrumbs
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