Mix together all the ingredients in a small bowl, seasoning with salt and pepper to taste
Form into eight to ten small balls
Place on a tray in the fridge for half an hour
Heat about a tablespoon of oil in a large frying pan
Cook the meatballs over a medium heat turning frequently till golden brown
Drain on kitchen paper while you cook the Tilda Samba rice and make a dip from a tablespoon of greek yoghurt, a dash of lime and a handful of fresh chopped mint and parsley
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