Meat Patties

Peel, wash and boil the potato. Drain and mash. In a bowl, combine the meat with the egg, the mashed potato, Parmigiano Reggiano, 150 g breadcrumbs, parsley, nutmeg and salt. Roll into small balls and flatten.

Coat the patties in the remaining breadcrumbs. Deep fry them until golden (approximately 3-4 minutes, depending on the size of the patties and of the pan), turn them to cook both sides. Place patties on kitchen paper to remove excess oil. To check the temperature of the oil, use a little piece of bread or touch the bottom of the pan with a fork: if small bubbles form around the fork, the oil is ready for frying.

In the meantime, sauté the shallot in a little extra virgin olive oil, add the tomato sauce and a pinch of salt. Sprinkle with some chopped parsley, cover with a lid and simmer on low heat for about half an hour.

Half way through cooking add the meat patties and, if needed, a little water to finish cooking.