SPICY POTATO MEATBALLS (from an Indian recipe by Barbara Bianchi)

250 gr. Boiled potatoes

10 gr. Long green peppers

A little powdered chili pepper

20 gr. Potato starch

salt and pepper

optional 1 spoonful garam masala or other flavouring

Peanut or sunflower oil to fry

For the sauce

50 gr. Chopped leek

Oil and salt

350 gr. Tomato, puréed

Just enough chili pepper

Optional: other spices and almond flour

1. Prepare the meatballs: Boil the potatoes and mash while still warm. Chop the pepper and add the ingredients to the potato. Form small balls, leave in the fridge for at least an hour, then fry in very hot oil.
2. Prepare the sauce: Lightly fry the leek and chili pepper, if required, stew the leek in water then add the tomato and leave to cook. When cooked, add pepper to taste and, if preferred, the almond flour to give a thicker consistency.