(MEAT) Ground goat croquette with sauteed vegetables

(Measurement makes 15 croquettes).

For ingredients we need:

- About 2lbs ground goat meat.
- 1 large red onion chopped.
- 2 tbs ground fresh ginger-garlic paste
- 1 chopped green chili (optional).
- 2 tbs white vinegar.
- 1 1/2 tsp garam masala powder (cinnamon, clove and cardamom).
- 1 tsp ground roasted cumin powder.
- Salt to taste.
- Quarter cup chopped fresh cilantro or parsley leaves.

To prepare:

Heat oil and saute the chopped onion until it is caramelized. Put the ground ginger- garlic paste together with the other ingredients. When the oil leaves the fried masala, pour in the meat and mix with the masala. The meat should look well sauteed. Make sure the salt is right. Take the meat mixture off the heat and allow it to cool.

The ingredients for preparing the croquettes:

- 6 medium sized boiled potatoes (peeled and mashed). Add salt to taste and a pinch of garam masala.
- Divide the mashed potato into 15 portions turning them into tiny balls (each the size of a golf ball).
- Beat an egg with a little milk and salt and keep it in a bowl.
- Bread crumbs for the crust, keep it in another bowl.
- A little all purpose flour in the third bowl.
- A deep pot, and vegetable oil for frying.

- While you are forming the croquette put the vegetable oil for heating on a medium high heat.
- Take each potato ball , press it against your palm till it looks like a thin patty. (If it sticks, rub some oil on your palm before pressing the potato ball against it).
- Put some meat stuffing in the center of the patty (not too much) and roll it up like a ball with the meat inside the potato.
- Roll the filled ball, first in the flour (making sure to shake off the excess), THEN in the beaten egg, and FINALLY, in the breadcrumbs. The crumbs should coat evenly. (You can shape the croquettes either round or oval).

After you finish forming the croquettes test the oil to see if it it hot enough.
To test the temperature of the oil insert a wooden spoon and if you see tiny bubbles then the oil is ready to be used.
According to how big your pot is, put in the croquettes for frying. Do not crowd the pot.
The temperature of the oil should be constant throughout the frying process. The croquettes should look golden brown in color. Lay them on a paper towel to drain out excess oil.

Serve hot with some salad or sauteed vegetables.