Catlix (stuffed potato balls)
Makes about 15
1kg potatoes oil, for frying
1/2 onion, peeled and minced
1 jalapeno, minced
1 clove garlic, peeled and minced
1/4 kg minced lamb or beef
2g mixed ground spices salt, to taste chopped coriander leaves, according to your preference
1 egg, beaten breadcrumbs, for coating oil, for frying
Boil the potatoes in water until they are soft.
Peel and mash them with a fork till smooth, and season to taste.
Place some oil in a pan, and sautee the onion, jalapeno and garlic till fragrant. Add in the minced meat, and stir-fry lightly till cooked. Add the spices and season to taste.
Remove from the heat and stir the coriander leaves through.
Form the mashed potato into small balls. Make an indentation in the middle of each ball and fill with a little of the minced meat mixture.
Coat each ball with beaten egg, then roll in the breadcrumbs till fully-coated.
Place some oil into a heavy-bottomed saucepan or wok and deep-fry the potato balls till golden brown. Serve hot.