- 6 potatoes
- 250 g beef mince
- 2 garlic cloves
- 1 small onion
- 1 tsp dried oregano
- 1 tsp cumin powder
- 1 tin chopped tomatoes
- 1 tsp Hungarian paprika (optional)
- 1 egg, beaten
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 saucepan, fry the garlic and onion in a little oil. Add the beef mince, tomato and spices and simmer until meat is cooked and the liquid has evaporated. Set aside.
Boil potatoes and mash. While still warm, roll spoonfuls of the potato mash into a ball. Poke a hole in the middle and add a spoonful of the mince. Close over with potato.
Roll each ball in egg and breadcrumbs and fry in a saucepan of hot oil.