Tidbits of the Balaton

Preparation:

Preparation: Collect the meat in a bowl and mix in the egg, the bread, first soaked in water and then carefully squeezed, the finely chopped onion and parsley, the apple and a little grated lemon peel, salt and pepper. Obtained a homogeneous amalgam, taking it in small portions, obtain small balls the size of large cherries, to be floured and fried in abundant boiling seed oil. As soon as they are golden, pass them for a few moments on absorbent paper. Thinly slice the lemons, without removing the peel. Line up the slices on a serving plate and place a hard-boiled egg slice on each of them. Place a meatball in the center of the egg and secure everything with a toothpick inserted vertically. Decorate the dish with parsley florets and serve.