Name: Meatball fritters
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 60 servings
Cuisine: Beef
Ingredients: 120.00 g flour cake; 5.00 ml Baking powder; salt pinch; 1.00 eggs beaten; 150.00 ml milk; 1.00 onion finely chopped; 1.00 garlic cloves, crushed; oil; 1.00 tomatoes large, peeled and diced; 500.00 g beef mince lean; 15.00 ml fresh parsley chopped; 1.00 eggs beaten; oil for frying

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Ingredients (13)

BATTER

120.00 g	flour — cake
5.00 ml	Baking powder
	salt — pinch
1.00	eggs — beaten
150.00 ml	milk

MINCE MIXTURE

1.00	onion — finely chopped
1.00	garlic — cloves, crushed
	oil
1.00	tomatoes — large, peeled and diced
500.00 g	beef mince — lean
15.00 ml	fresh parsley — chopped
1.00	eggs — beaten
	oil — for frying

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Method:

Sift the dry ingredients for the batter together. Beat the egg and about a third of the milk together and gradually add it to the flour mixture, stirring well. Add the remaining milk and mix until smooth. Leave for at least 30 minutes before use. If the mixture becomes too thick stir in a little water before cooking.
Sauté the onion and garlic in a little oil until soft. Add the tomato and simmer until a purée is formed. Cool completely. Mix the mince, parsley and egg together lightly and add the tomato mixture. Mix lightly. Shape the mixture into small balls. Dip in the batter and fry in deep oil until golden brown and done (ensure that the balls are small enough to cook through easily). Deep-fry some of the meatballs without batter until done.
Serve hot or cold.
Makes about 60 meatballs.