- 500 g pork mince
- 500 g beef mince
- 3 onions
- 3 large potatoes, peeled
- 3 eggs
- 6 tbsp fresh breadcrumbs
- vegetable salt
- oil for, frying
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a large bowl, mix the pork and beef mince. Grate the onions and the potatoes and mix through the meat. Add the breadcrumbs, salt and pepper to taste and then break in eggs one at a time. The mixture should not be too moist.
Take a spoonful of mixture at a time and roll into a small ball then flatten to about 1–2 cm thick.
Heat oil in a frypan and shallow fry in olive oil or vegetable oil until cooked.