(50-60)

4 dl boiled chick peas
2 dl rice boiled with bouillon
1 onion
1.5 dl scalded, roasted almonds
1 table spoon vegetable oil
1 table spoon finely chopped parsley
1 table spoon arrow root
1 tea spoon chervil
2 ml pepper
margarine for frying

Mix chick peas, rice, onion and almonds. Add oil, arrow root, parsley and spices. Mix well. Roll the mince with wet fingers into small balls. Fry them slowly in a hot frying pan. Roll them around so they will be brown all over. If you like you can turn them over in some bread crumbs before frying. Eat them hot or cold, or freeze them and use later.