Venetian deep fried meatballs

Boil the potato until a fork easily goes through it, then peel and mash. Set aside in a large bowl.

In a separate bowl, soak the bread in the milk for a few minutes, then squeeze out the excess milk and add the bread to the mashed potato.

In a food processor, or finely chopping by hand, mince together the mortadella, garlic and parsley. Put in a large bowl with the mashed potato.

Add the beef, egg and parmesan, and season with 1 tsp of salt and some pepper. Mix everything well with your hands, then roll into 24 golf ball-sized balls and set them on a tray until they are all shaped.

Put the breadcrumbs in a shallow bowl, then roll the meatballs through them to coat entirely but lightly.

Fill a deep frying pan with 4-5cm deep of oil. Heat over a medium heat until it reaches 170C or the oil is visibly shimmering and the end of a wooden spoon dipped in is immediately surrounded by tiny bubbles, lower in the meatballs (you should do it in batches) and cook for 4-5 minutes or until deep brown all over. Drain on kitchen paper and sprinkle immediately with salt to taste.