Curry balls

Ingredients for 6 servings:

• 500 g minced meat, mixed
• 2 onions
• 2 eggs
• 2 tbsp breadcrumbs
• 2 tsp curry, mild
• ½ tsp salt
• ¼ tsp black pepper
• 1 bunch of parsley
• Oil for frying
• some lettuce leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and chop the onions. Wash the parsley, shake it dry, and chop it roughly. Put all the ingredients except the oil into a food processor (moulinette or similar) and make a meat dough. With wet hands, form the meat dough into about 20 small balls. Heat the oil in a deep fryer to about 170 degrees Celsius and fry the balls in batches for 5 to 8 minutes until golden brown. Remove the balls from the fat with a slotted spoon and let them drain on kitchen paper. Wash the lettuce and arrange them on a platter. Place the meatballs on top of the salad and serve cold, e.g. on a buffet. Variation: The balls can also be made into decorative skewers with other ingredients such as cheese cubes, currants, olives, baby corn, tangerine segments, maraschino cherries, or similar.