Ingredients:

• 5 eggs
• 300 g – minced Meat
• 1 Onion
• oil for deep drying
• A little flour
• 50 g – grated cheese
• 10 g – Butter
• small sprig of Coriander leaves
• some bread crumbs
• 1 tsp – salt

Method:

1. Boil 4 eggs for 10 mins and shell them.
2. Mince the onion and the coriander very finely. Divide the mincemeat into 4 portions and knead well with the minced onions, salt and half of the coriander. Keep aside.
3. Cut the hard boiled eggs lengthwise into two. Remove the yolks carefully.
4. Put yolks in small bowl and add cheese, butter and rest of the coriander and salt and mash well with a fork.
5. Divide the yolk mixture into 8 portions and fill each into the hollow of the eggs; press the two halves of the eggs together, making 4 whole eggs.
6. Roll the 4 mincemeat portions into balls. Flatten them on a lightly floured board and wrap them around the eggs.
7. Seal the joints firmly. Beat up the remaining egg with a fork. Heat oil for frying.
8. Dip each meat-covered egg in the beaten egg. Roll in breadcrumbs and fry till brown on all sides.
9. Drain well and cut into half, breadth wise. Serve hot.