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1
Mince the vegetables and the garlic.
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2
Heat the garlic in a frying pan until fragrant.
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3
Add the onion and peppers and cook until tender (over medium heat).
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4
Once tender, place the ground meat on the other side of the pan.
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5
Break it up and cook until crumbly.
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6
Add the tomato.
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7
Simmer until the liquid has reduced, then season with salt and pepper.
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8
Turn off the heat and divide into about 8 equal portions.
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9
Peel and chop the potato.
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10
Wrap in a moist paper towel and place in a silicone steamer.
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11
Microwave for 3 minutes at 600 W.
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12
Once a skewer can easily pass through the softened potatoes, mash until smooth.
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13
Place the butter, milk, and consomme in a large, heat-proof bowl and microwave for 3 minutes at 600 W.
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14
Once warmed, use a whisk to stir it.
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15
Add Step 6 and mix.
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16
Add the flour and mix until no longer lumpy.
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17
Lightly cover with plastic wrap and microwave at 600 W for 1 minute intervals, using cut-and-fold motions to mix between intervals until it forms a ball.
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18
Divide into 8 portions.
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19
Cover with plastic wrap and set aside to cool.
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20
Since it will dry out easily, it's important to keep it wrapped.
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21
Wrap the potato mixture around the meat mixture from Step 4.
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22
Form into teardrop shapes.
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23
Cover with flour, then beaten egg, and then coat with panko, in that order.
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24
Deep-fry in 180C oil until nicely browned.
