Cypriot-style pork meatballs with potato

This is another version of meatballs inspired by a traditional recipe coming from the Cypriot cuisine (which is excellent by the way). The potato in the mixture makes the difference I think because it keeps the meatballs fluffy and moist

 

Ingredients (for 4-6 people):
1Kg of ground pork
3 medium/large potatoes, thinly grated and well drained
1 egg
1 tea-cup of flat leaf parsley, finely chopped
1 large onion, finely chopped
salt
pepper
2 tsp of dry mint (or spearmint)
2 tbsp of plain vinegar
2 tbsp of olive oil
very fine breadcrumbs (as needed)
1 tbsp of baking powder
plenty of corn oil for frying

Method:
In a large plastic bowl add all the ingredients and mix with your hands to blend well. While mixing, gradually, add the breadcrumbs until you get a medium in consistency mixture (not too thin or too thick).

Cover the bowl with cling film and leave in the fridge for 30 minutes. Take out of the fridge and shape the mixture into medium-size round meatballs (or a bit flattened).

Warm the oil in a deep frying pan in medium-high heat and fry the meatballs in batches, turning them around carefully until they are nicely coloured on both sides. Transfer with a slotted spoon on kitchen paper to drain the excess oil and continue with the rest of the mixture.

Serve immediately along with a green salad or fried potatoes or both!

Note: You can skip the baking powder if you prefer, adding more potatoes in the mixture