Veal patties and rice merguez with tomato sauce
Preparation time: 20 min
Cooking time: 28 min
Number of people: 4
400 g ground veal
1 merguez 85 g
150 g basmati rice
800 g fine tomato pulp
2 c . tomato
paste 2 cloves garlic
1 piece sugar
1 tbsp. olive oil
1 cube of chicken stock
salt and pepper.
300 ml of water
1 + 1 tsp. tablespoon of olive oil
Peel, chop and slice garlic cloves.
Peel and chop the shallot.
Cook garlic and shallot with 1 tbsp. olive oil, about 2 min.
Add the rice, and cook for 1 minute, stirring constantly.
Add tomato pulp, thyme, sugar cube, 300 ml water, poultry cube and simmer for about 18 minutes.
Remove the casing from the merguez, chop it with your fingers over the veal.
Mix the veal with the merguez, parsley, salt and pepper.
Form 16 balls.
Brown the meatballs with the 2nd c. olive oil, about 2 min.
Add the dumplings in the rice to the tomato, let it simmer for 5 min.
Enjoy your meal.
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