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1
Chop the onion finely.
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2
Reserve 1/4 for later.
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3
Peel the potatoes and chop roughly.
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4
Wrap in cling film and microwave for 10 minutes.
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5
Once a skewer pierces through easily, they're done.
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6
Let steam in the microwave to cool.
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7
Heat 1 tablespoon of oil in a frying pan and sweat the onion.
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8
Then add the minced meat and fry until it has cooled.
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9
Add the salt, soy sauce, pepper, nutmeg and condensed milk.
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10
Mash the potatoes with a potato masher.
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11
Add Step 3 in the frying pan (including the cooking liquid) and the reserved onions and combine.
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12
Add the milk and stir well.
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13
Your bowl should look like this.
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14
It is still quite hot, but shape this mixture into small portions so they cool quickly.
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15
Shape into patties and coat with flour, egg and panko (in this order).
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16
If you don't coat them well, they may burst when deep-frying.
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17
After they are coated, neaten the shapes once more.
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18
It's best to let chill in the fridge for a while until deep-frying but you can fry them up.
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19
Deep-fry in 180C oil that comes up to 2 cm of a small pan until golden brown.
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20
I used a low-cal oil this time.
