By LorraineLopes

Ingredients:2 ¼ cups potatoes, boiled and mashed with salt, 250g mince, 4 large onions, chopped finely, 2 green chillies - chopped finely, 6 garlic cloves - chopped finely, 1" fresh ginger -  chopped finely, 2 tbs fresh cilantro - chopped finely, 1 tbs fresh mint - chopped finely, juice of one lime, oil, breadcrumbs, 1 egg - beaten lightly, salt and pepper to taste

Method:

Heat a teaspoon of oil and add the chopped onions. Then add the ginger, garlic, green chillies and continue to fry. Turn up the heat. Add the mince, salt and pepper and fry the meat until browned lightly. Lower the heat and continue to cook the meat until the water has evaporated. When cooked through, remove from heat and add herbs and lemon juice. Set aside to cool. Take a portion of the cooled mashed potato and flatten it to form the shape of your palm. Add a tablespoon and a half of the cooled mince mixture to the centre of the flattened potato pocket. Cover the filling. Heat oil in a pan. Roll each chop in egg and then breadcrumbs before frying.