Boil the potatoes in salted water and grate them on a coarse grater.
Dice the carrots and celery finely and boil them until softened in the salted water.
Drain them and mix with the grated potatoes, the peas, rice and grated parsley.
Add 3 eggs, season with salt and black pepper and stir well.
Form meatballs with moist hands, roll them in flour and fry in an oil bath.