How to make
For the filling: Chop the onion and stew it with a little butter. Chop the pepper and tomatoes finely and add them to the onion along with the garlic. Put in the mince and season with salt and black pepper. Pour in a little water, stir the minced meat to break it up into pieces and leave it on low heat until only the fat remains.
Prepare the puree – mash the peeled and boiled potatoes while still warm, add the butter, milk and salt. Stir well until the puree becomes smooth, but it should not be too runny. Cool for about an hour. Scoop a little of the puree, spread it in your palm, add 1-2 tablespoons of the filling and close it by forming a ball.
Roll the balls first in breadcrumbs, then dip them in beaten eggs and fry them in preheated oil. Remove and place them on a paper towel. Serve with a green salad or other fresh vegetables. From the products, you can produce about 16-18 bombs.
