100g. Beef or Turkey mince
450g. potatoes, pref baking spuds like King Edwards
½ medium onion - finely chopped or minced
½ egg, beaten (to mix with the potato)
1 teaspoon curry powder
1 tablespoon oil
Salt
Pepper
Nutmeg to taste
½ cup flour
1 egg, beaten
2 cups bread crumbs
oil for deep-frying, pref rapeseed
2-3 Pak Choi

Sauté until the onion is tender.
Add the mince, salt, pepper, nutmeg and curry powder, then sauté about 3 minutes until browned & cooked thro.
Set the meat aside while you scrape out and mash the potatoes.
Thoroughly mix the potatoes and the meat in a large bowl.
Divide the potato mixture into eight parts, and shape each portion into a goldball sided potions.
Roll each portion in the flour and pat off the excess flour.
Dip them into the egg and then into the bread crumbs on a plate.
Deep- fry them at 175c for about 3 minutes on each side until lightly browned.
Drain them on paper towels.
Serve with thinly sliced pak choi and your favorite sauces (plum, sweet chilli, teriaki, soy etc).

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