Curried Mince Meatballs

1. Heat the oil in a medium saucepan, add the onion and cook over medium heat for about 5 minutes, or until soft and golden. Add the garlic and cook for 30 seconds.

2. Add the butter to the pan and, when melted, stir in the curry powder until aromatic.

3. Add the flour and cook for 1 minute, or until foaming. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly over medium heat until the sauce boils and thickens.

4. Reduce the heat and simmer for 2 minutes. Add the chutney and 1/4 teaspoon each of salt and black pepper. Remove from the heat and add the meat, stirring until the mixture is well combined. Cool, cover with plastic wrap and refrigerate for at least 1 hour.

5. Using wet hands, form tablespoons of the mixture into balls and place on greaseproof paper covered trays.

6. Place the extra flour on a plate. Beat the eggs in a shallow bowl. Put the breadcrumbs on a sheet of greaseproof paper. Lightly coat the balls in flour, shake off any excess, dip in egg and then coat with breadcrumbs. Cover and refrigerate on paper-covered trays for 1 hour, or overnight.

7. Fill a deep heavy-based pan one third full of oil and heat the oil to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds. Deep-fry the meatballs in batches for about 2 minutes each batch, or until golden brown all over. Remove from the oil with a slotted spoon and drain on crumpled paper towels. Serve with chutney. NOTE: You can use any leftover roast meat. Mince it in a food processor or cut finely with a sharp knife.