Blanch the vegetables.

Boil the carrots and shred the zucchini and celery.

Finely chop one shallot.

Drain the carrots and puree them in a blender with the crumbled bread.

Incorporate the chopped celery, zucchini, shallot, and parsley into the carrot puree, season with salt, pepper, and scent the mixture with half a teaspoon of curry powder.

Form 8 patties and wrap them in blanched lettuce leaves.

Tie the meatballs together with a blanched spring onion leaf to make it more pliable.

Steam the meatballs for 15 minutes.

Peel the apples, remove the core and cut them into small pieces.

Peel the remaining shallots and slice them.

Boil the rice in lightly salted water for 12 minutes.

Sauté the shallots and apple pieces in a pan with a drizzle of olive oil.

Add a tablespoon of curry powder, season with salt and cook for a few minutes.

Add the drained rice, stir, and brown for a few more moments over high heat.

Serve piping hot accompanying the patties.