Fried Potato and Gorgonzola Meatballs with Vignarola

Method

1. Boil potatoes until tender, then mash them.
2. Add an egg yolk, a pinch of salt, and pepper to the mashed potatoes.
3. Wet your hands and shape the mixture into small meatballs.
4. Place the meatballs in the freezer for 5 minutes.
5. Beat eggs in a bowl.
6. Crush cornflakes into coarse crumbs.
7. Dip each meatball first in the beaten egg, then coat with cornflakes.
8. For the vignarola: start by sautéing spring onion in a pan.
9. Add artichokes, then broad beans, and peas.
10. Finally add lettuce and deglaze with white wine.
11. Let the vignarola simmer until vegetables are tender.
12. Meanwhile, prepare the gorgonzola fondue: melt gorgonzola over low heat, stirring until creamy.
13. Fry the coated meatballs in hot oil until golden and crispy.
14. Plate the vignarola as a base, place the meatballs on top, and drizzle with gorgonzola fondue.