Recipe: Potato Rissoles

1 Grate the potato and onion into a mixing bowl.

2 Add the ground beef, vinegar, tomato paste, egg, breadcrumbs, oregano, parsley, pepper and salt. Mix well by kneading. Cover and refrigerate for 1 hour.

3 Take the mixture by the spoonful and form balls, roll them lightly in flour.

4 Heat the olive oil in a pan, in small quantities, brown the balls, approximately 3 minutes on each side. They must be well cooked in the center. Remove them with tongs or a slotted spoon, drain on absorbent paper and keep warm.
Note: the meat should be roughly ground so that the mixture is not too sticky and difficult to handle. If this is the case, add breadcrumbs to the mixture.