Boil the whole potato in a saucepan with boiling water for about 30 minutes or until tender.

Let it cool, peel it, and mash it with a fork. Season with salt and pepper.

Finely chop 20 mint leaves and mix them into the mashed potato.

Coat the balls in flour, then dip them in beaten egg, and finally roll them in breadcrumbs.

Fry them in plenty of hot oil until golden brown, then place them on a plate lined with paper towels to remove excess oil.