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PrintFRIED MEATBALLS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Mix the meat, ginger, garlic, chillis, onion, egg, turmeric, cilantro, and mint in a large bowl. Stir in the grated potato. Season with salt.
- Shape the mixture into balls about the size of a golf ball. Chill in the refrigerator for 30 minutes.
- Heat the oil in a large, deep frying pan to very hot. Fry the meatballs in batches for 10 minutes, until browned all over. Drain well on paper towels. Garnish with the mint leaves and serve hot.
INGREDIENTS
- 750 grams ground (minced) lamb or beef
- 2 tablespoon grated fresh ginger
- 3 cloves garlic, finely chopped
- 3 fresh green chillis, seeded and finely chopped
- 2 small onion, finely chopped
- 2 large eggs, lightly beaten
- 2 teaspoon ground turmeric
- 4 tablespoons finely chopped fresh cilantro
- 6 leaves fresh mint, finely chopped + extra, to garnish
- 2 large potato, peeled and coarsely grated
- Salt to taste
- 600 ml sesame oil, for frying
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