4 slices of white bread - crusts taken off
150g pork mince
150g chicken mince
1 tbsp fresh parsley - finely chopped
1 tbsp fresh mint - finely chopped
1 onion - grated
½ tsp cumin powder
1 egg
¼ cup of ‘Kefalotyri' or ‘parmesan' cheese
½ cup of plain flour
Anglesey sea salt and black pepper
Olive oil to fry

METHOD

In a bowl, cover the bread with water. Then, extract as much water from the bread as is possible.

In a large bowl, mix together the bread, mince, parsley, mint, onions, cumin, egg, cheese and salt and pepper. Then, with your hands, mix the ingredients together until smooth. Cover and place in the fridge for 30 minutes.

Put the flour on a plate and with your hands, roll the mixture into small balls.

Heat the oil in a frying pan. Cover the balls with a little flour. Fry the balls, a little at a time, for approximately 3 - 5 minutes, until the meat is cooked and browned. Put them to rest on some kitchen paper and serve hot.

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