Ingredients

• 500 g ground meat (e.g. pork, ham, or turkey)
• 50 g spinach
• 100 g (1 bag) sticky rice
• 2 tablespoons olive oil
• 1 onion
• 2 cloves garlic
• spices: 1 teaspoon sweet red paprika, 1 teaspoon turmeric, 1 teaspoon oregano, 1/3 teaspoon hot paprika
• 1 tablespoon tomato paste
• 1 egg

Preparation

1. Cook the rice in salted water according to the package instructions, then drain.
2. In a skillet, sauté the diced onion in olive oil until translucent, adding the grated garlic near the end. Add the meat and brown it thoroughly, seasoning it along the way with salt, pepper and the spices. Add the tomato paste and stir in.
3. If grinding the meat yourself, you can grind it together with the raw onion and garlic and brown everything together in olive oil.
4. Transfer the meat and onion to a larger bowl, add the rice, and mix thoroughly.
5. Rinse the spinach, pat dry, and put it in a pot (e.g. the one used for the rice), stirring and heating until wilted. Squeeze it out over a sieve and finely chop it on a cutting board. Add to the meat and rice.
6. Crack in the egg, mix, and shape into patties, oiling your hands with olive oil. Place them in a nonstick skillet and fry without any additional fat for about 3.5-4 minutes, then very gently flip and fry the other side the same way.