Mix both the pork and beef mince together in
a bowl. Add a diced pork fat if the pork is too lean. Add in all the
other ingredients except the flour and lard. Roll and make small balls
the size of a hazelnut. Then roll them in plain flour to coat before
frying in hot lard over moderate low heat for 5 minutes, or until cooked
through and golden brown. Remove and drain on absorbent papers. Serve
while still hot.