Carrot and shrimp meatballs

Seafood

Servings

4

Preperation

20 minutes

Cooking

40 minutes

Waiting

-

For the mixture

3 tbsp olive oil 1 medium onion ½ kg grated carrot 250 g shrimp ½ cup oat flakes 2 tbsp breadcrumbs ½ bunch parsley 1 clove garlic 2 eggs ½ tsp oregano ½ tsp ground dried coriander ½ tsp chili flakes ½ tsp thyme salt pepper

For serving

Lemon for serving

For the mixture, heat the olive oil in a pan and sauté the onion, carrot and garlic over medium–low heat for 5 minutes. Transfer to a large bowl and let it cool.

Finely chop the shrimp like minced meat and add them to the now cooled carrot mixture, along with the remaining ingredients, and mix until you get a uniform mixture.

To shape, form small meatballs and pan-fry them with a little oil until golden, or bake in a preheated oven at 200°C for 15 minutes.

Serve with freshly squeezed lemon.