Fried meatballs à la Victoria

Ingredients for 2 servings:

• 150 g minced beef or pork or mixed
• 8 tbsp flour, approx.
• 1 m.-sized egg(s)
• ½ m.-sized onion(s)
• 2 clove(s) garlic, squeezed or chopped
• 1 tbsp peanut butter
• some parsley or coriander leaves
• ½ liter of oil (sunflower oil or peanut oil)
• Sea salt
• Pepper from the mill
• a little curry (Thai curry, powder or paste)
• Ginger
• cumin
• coriander
• turmeric
• Flour for working

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

To make the meat mixture, first soften the minced meat with a fork. Then add the egg and mix well. Then add the peanut butter, onions, garlic, herbs, and spices. Gradually add the flour until you get a smooth and slightly sticky mixture. I do this by feel, so the 8 tablespoons of flour is not a reliable guideline! Use a teaspoon to scoop out a small amount of the minced meat mixture and form it into a round ball with floured hands. Form another small amount of the meat mixture into a ball and continue until all the meat mixture is used up. In the meantime, heat the oil in a small saucepan, checking with a wooden spoon when it’s hot enough (small bubbles will form). When the oil is hot enough, slowly drop the balls in (using a slotted spoon or wooden spoon) and fry for about 5 minutes. I take them out when they’re golden brown all over. This goes well with a fruity curry or peanut sauce. Rice is a great side dish. I prefer eating the balls on their own as finger food.