First, cook the potatoes without peeling in salt water until they are well done; pélalas and pass through the Pasapurés.
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| Ingredients to make cold meatballs: |
| For 4 people :: 150 gr. of ham serrano 150 gr. DE MORTADELA 150 gr. from salami 2 medium potatoes 2 eggs 1 tablespoon of grated cheese 2 cloves of garlic 100 gr. of breadcrumbs flina oil ground black pepper salt. |
Ingredients to make cold meatballs:
2. Next, itch all the sausage in the chopper and, if you do not have it, weigh it with a very sharp knife as often you can.
3. throw the potatoes made puree and the minced sausage in a source and add an entire egg; Add some salt, taking into account that the sausage already has, and a pinch of ground black pepper; Sprinkle with grated cheese and mix everything well until a paste is formed.
4. Beat the other egg on a deep plate and throw the bread wrathful on another plate.
5. With the dough you have prepared shape with floured hands, so you will not stick the paste, some regular size balls and rebate them first in the beaten egg and then in the breadcrumbs.
6. pour abundant oil in a pan approach to the fire and, when moisters, fry the garlic cloves in the first until golden brown; Remove them and fry the meatballs in batches of 4 or 5; In addition, do it over medium heat so that they do not burn; They must be golden sacked them with a sparkling, let the excess oil drain by placing them on paper paper.
7. These meatballs can be served hot, with a white rice, cold with a lettuce, tomato and onion salad, in which case you can prepare them from one day to another.
