1 lb. pork shoulder, ground (best if get lean cut and ask butcher to grind it TWICE)
1 sm. onion, finely chopped and processed
Salt and white pepper (to taste)
1 egg
1 c. milk
1/2 c. flour
Margarine for frying

1. Divide meat into quarters. Remove 1/4 and set aside. Replace missing 1/4 with flour. 2. Add remaining meat and other ingredients, EXCEPT milk. 3. Blend thoroughly with hand mixer. 4. Add milk little by little, blending well in between. 5. Melt margarine in pan until brown. Drop by tablespoon and fry in pan over medium low heat. 6. Cook for about 10 minutes on each side or until browned.


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