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Notes:

This dish consists of small round meatballs in egg and lemon sauce and chunks of potatoes and carrots. It can take a lot more lemon juice than the recipe calls for so cook it as it says first and then adjust the amount of lemon juice to your liking. It's fairly easy to make but the only tricky part of the recipe is the bit where you are mixing the sauce with the boiling liquid. You have to do this slowly and a little bit at a time so that the egg does not get scrambled. Also, you can use stock when boiling the meatballs but do not use stock cubes with caramel in as these will discolour the liquid. The colour of the sauce is suppose to be white. As I don't like carrots too cooked, I always add them right at the end but if you are not fussy about cooked carrots add them at the beginning. The amounts given below make a large pot so it might be a good idea to just do half if you are cooking it for the first time.

Ingredients:

• 500g mince of your choice, I use beef
• 4 tbsp rice
• 2 eggs
• 2 lemons
• 1 onion
• 2 carrots
• 500g potatoes
• handful of fresh chopped parsley
• salt
• pepper
• handful of flour

Method:

1. Grate the onions and mix in a bowl with the mince, washed rice, chopped parsley, salt, pepper and the egg whites. Keep the yolks separate for later. Knead the mixture for about 5 minutes.
2. Spread the flour on a tray.
3. Break off small pieces from the mince mix and shape them into small balls. Wetting the palms with a bit of water helps at this stage to prevent the balls being too sticky.
4. Place the balls into the floured tray and give it a shake every now and again to get the balls coated well with the flour.
5. Slice the carrots and cut the potatoes into about quarters for a medium potato or into more pieces for a bigger potato.
6. Put the carrots, potatoes and the meatballs in a pan and add enough salted boiling water to cover. This tends to be about 1.5-2 litres of water. Boil until the potatoes are cooked.
7. For the sauce, beat the two egg yolks together with the juice from the lemons. This roughly makes about 150ml of liquid.
8. Add a spoonful of the boiling water from the pan at a time into the sauce and mix each time. Do this slowly so that the egg sauce gets to the temperature in the pan without scrambling the egg. When the 150ml of sauce has become about 350ml it should be safe enough.
9. Pour the sauce back into the pan and give it a mix.
10. Boil for another minute or two and serve with rice and bread.