Meatballs with Oven-Baked 'Fried' Potatoes

• ½ kilo pork mince
• 3 medium potatoes, about 600g
• 1 cup (150g) finely chopped onion
• 1 teaspoon (4g) ground cinnamon
• ½ teaspoon freshly ground black pepper
• 1 teaspoon (8g) salt
• 1 tablespoon (3g) dried mint
• 1 cup (50g) fresh parsley, finely chopped
• 2 eggs (M)
• 1/3 cup (50g) breadcrumbs
• 1 cup (100g) halloumi, grated on the fine side of the grater

For Frying

• cup (690ml) sunflower oil

1. Peel the potatoes. In a pot, place one potato and cover with water. Boil until soft and let it cool. Grate the remaining potatoes on the fine side of the grater.
2. Squeeze them well. Grate the boiled potato on the fine side of the grater as well. Place the mince in a large bowl. Then, add the potatoes, onion, cinnamon, pepper, salt, mint, parsley, eggs, breadcrumbs, and halloumi.
3. Mix the mixture very well and shape into small round meatballs, about walnut-sized (approx. 35g), or if you prefer, give them an oval shape.
4. Pour plenty of oil into a frying pan and when it's hot, add the meatballs. When they brown on one side, turn them over to the other side.
5. Remove them with a slotted spoon to a colander or onto absorbent kitchen paper to drain the excess oil. Serve them with the oven-baked 'fried' potatoes.