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Fry the minced meat in a substantial amount of oil until browned.
Add all the onions and turn the heat down.
After the onions have cooked for a long time, add the peppers and celery leaves, then cover with a lid.
Season with salt and a little bit of black pepper.
Soften the meat mix by cooking it for a long time.
Prepare the rice by soaking it in water for about 2 hours.
Cook the rice with 1.5 L water, salt, and a small amount of turmeric and curry until mushy.
Let the rice cool down after cooking.
Shape the cooled meat and rice mixture into kobbe.
Coat the kobbe with whisked egg before frying.
Fry the kobbe in a warm pan, turning them almost instantly for a crispy coat.
Fry until one side is tan, then turn to fry the other side.
Serve and enjoy.