Fried Meatballs

• 600g minced meat (veal & pork combined: 60% & 40% respectively)
• 1 teaspoon groun cumin
• 2 slices of bread
• 100g “Kashkaval” (Bulgarian hard cheese)
• 4 or 5 sprigs parsley
• 1 egg
• Plain flour

Soak the bread in warm water, then press to remove all excess. Chop the parsley and whisk the egg. Add all these ingredients, together with the cumin spice, to the minced meat, then mix well.

Dice the “Kashkaval” then form small meatballs in the palm of your hand, place the cubes of cheese in the centre of each ball.

Make sure that the meatballs are properly closed to prevent the “Kashkaval” from oozing out during cooking. Roll the balls in the flour then deep-fry them according to the programme selected.