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Risbøffer with tabboulehsalate

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Risbøffer with tabboulehsalate

Salt
1bundleSpring onions
1dlVegetable broth
2dlFarsmix fin
2Onion
2tbspOlive oil
2dlRough rice
250gBulgur
3Potatoes
4tbspLemon juice. freshly squeezed
4tbspChopped Mint
4Tomatoes
5dlWater
8tbspParsley, fresh

Instructions for Risbøffer with tabboulehsalate

To prepare the Risbøffer with tabboulehsalate recipe, please follow these instructions:

The rice is boiled approx. 20 minutes in the water add salt, remove from the heat and draw approx. 40 minutes.

Risbøffer:
All ingredients are mixed. The mass is divided into baking molds or placed as "blemishes" on a baking sheet. Bake in the oven at 175 degrees C. alm. Oven until they are golden and crisp.

tabbouleh:
The bulges are placed in a bowl and poured over approx. 3 dl boiling water. Allow it to draw until it has absorbed the water. The other ingredients are mixed in and the salad is ready for serving.

tips:
Wanted peeled tomatoes is the procedure thus. Remove the green top and peel a cross into the top of the tomato. Dip the short time in boiling water. Then the skin is just pilling off. Be careful not to allow the tomato to elongate in the boiling water as it gets "smattered".

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