Asian Pork Meatballs

500 gr pork mince

4 shallots, sliced thinly

5 water chestnuts, finely chopped

1 garlic clove, crushed

1/4 cup fresh coriander, chopped

4 tsp soy sauce

3 tsp oyster sauce

1 tsp sesame oil

1 egg, beaten

1/4 cup plain flour

2 tsp peanut oil

Combine everything, besides the flour and peanut oil. Roll tablespoonfuls of mix into balls.

Season flour with pepper and roll meatballs in flour to coat.

Fry meatballs over a medium-high heat in the oil, turning, until browned and cooked through.

I had no water chestnuts, so I used 1heaped tablespoon of almond flakes I had left in the cupboard. 

I used olive oil to fry.

I didn't make one, but a dipping sauce wouldn't go astray! 

Izzy gobbled these up. Winner!!

Potato onions and coriander from the garden

If you have a small vegie garden, these potato onions (that's all that I know them as) are an excellent addition to add, if you can find them. They multiply from one bulb, so if I planted one of them, five or six or more would grow around it. I harvest them once a year and leave the smaller ones in the ground for more and more. I have that many I can just go out and pick and use like shallots when I need them. The mature onion is more bulbous than the ones here, anything from about a 10 to 50c piece size.

I picked lettuce leaves, small silverbeet leaves, parsley, rocket
 and coriander for a simple salad, with some cucumber added.