About the Recipe
I grew up in the sixties and whenever my family went on a picnic, we were sure to find my mother had made a few of these to keep us going through the dy. I still use my mum's recipe today just for the occasional lunchtime trip down memory lane. If you wish to do so, by all means omit the pork - simply add another 100g of potato to the recipe.
Ingredients
6 quail’s eggs
300g potatoes
50g onion
100g minced beef
a little salt & pepper
1 tsp dried parsley
40g plain flour
1 egg, beaten
50g panko breadcrumbs
veg oil for deep frying
Preparation
boil the quail’s eggs for 4 minutes. peel & set aside
peel & cut the potatoes into thick slices. put the slices in a pan of cold water & boil for 10-12 mins or until softened then drain and set a side
fry the onion in 2 tsp of vegetable oil, add the minced beef and fry until browned
mash the potato in a bowl, add the fried onion & beef and the parsley & mix together well
season with salt & pepper and mix again
divide the mixture into 6 portions
coat the 6 boiled quail's eggs with plain flour, then push each egg into a single portion of the potato mixture and form into a small ball
coat the balls with plain flour, then the beaten egg before rolling in the panko breadcrumbs
put 2cm of veg oil in a pan, heat to 170 C / 340 F and deep fry the balls, turning occasionally until lightly browned - this should only take 3 - 4 minutes - concentrate on getting a light golden finish - you don't need to worry about the contents as everything is already cooked