Put all the ingredients for the meatballs in the mixer and mash until you achieve a texture that can be shaped into meatballs!
Cover the mixture and leave in the fridge for about 15 minutes. In a deep frying pan, heat the seed oil over medium to high heat, shape meatballs the size of a large walnut and press them to flatten a little.
Fry for 3 minutes on each side and drain on kitchen paper to remove or amount of oil they have kept and serve.
Tip: We can serve with fish roe salad or eggplant salad!