Fiery Lankan Meat Balls in Urdu

Ingredients
230 g – beef, minced
450 g – Potato
1/2 tsp – pepper
1/2 tsp – National chilli powder
2 tbsp – white Vinegar
1 Onion
1 Clove garlic, finely chopped
1 green chilli, finely chopped
1 or 2 eggs (for coating only)
8 tbsp – bread crumbs (for coating only)
Coriander leaves for garnish
oil for frying
National salt to taste
How to Make Fiery Lankan Meat Balls
Season the beef with National salt, pepper, National chilli powder and vinegar and leave to marinate for 30 minutes.
Boil and mash the potatoes.
Chop the onion, garlic and green chilli, and let it cool.
Heat a little oil in a frying pan, add the beef and cook for 3-4 minutes until browned.
Add the onion, National garlic and green chilli and cook until the onion has softened slightly.
Add mashed potato and mix well together. Leave to cool.
Roll the mixture into small balls or flat cakes.
Beat the eggs and coat the cutlets in the egg before dipping into the bread crumbs.
Heat the oil and deep fry the meatballs until browned.
Drain well and serve garnished with coriander leaves.