small potato balls

ingredients:
-225 G minced beef or lamb fat
-50 G frozen peas (thawed)
-1 Tbsp vegetable oil
-1 Large onion, finely chopped
-2 Cloves garlic, finely chopped
-1 Piece of fresh ginger 4 to 5 cm long, finely chopped
-1 Tsp coriander powder
-1 Tsp ground cumin
-2 To fresh chillies finely chopped (optional)
-2 Tbsp chopped fresh coriander
-2 Tbsp finely chopped mint
-juice of one lemon
900 g potato puree
-2 Eggs, beaten
-breading
vegetable-oil for frying
-pieces of lemon and salad for garnish


method:
-fry in hot oil: onion, garlic, ginger, spices, herbs.
-add the meat and peas and cook until the meat is cooked and then sprinkle salt and lemon juice
-divide the puree 8-10 portion and flatten them one by one by hand.
and drop a spoonful of meat in the middle and lock it by folding the ends of the cake of potatoes. Flatten slightly rounded
-dip the cakes in beaten egg and coat with bread crumbs.
-let cool 1 hour in the refrigerator, a super important step that allows patties keep their shape and do not open.
-fry the patties in a skillet in hot oil until the sides are golden brown and crispy, weigh them on absorbent paper
-if not for a light version, you can put them in the oven at 180 ° C
until they are golden brown.
-Serve warm on lettuce leaves with lemon wedges
I have served these cakes with tomato chutney
http://www.lesjoyauxdesherazade.com/article-recette-indienne-galettes-de-pommes-de-terre-farcies-98833994.html