Peel the onions and chop finely. Wash, dry and chop the parsley.

Place the mince in a bowl and mix thoroughly with the chopped onion, parsley, eggs, breadcrumbs, curry powder, salt and pepper.

Wet your hands and form the meat into small balls. Heat the oil for deep-frying to 180 c/350 F.

Place a few balls at a time in the hot oil and deep-fry for 5-8 minutes.

Remove from the oil with a draining spoon and drain on kitchen paper.

Thread the curry balls onto cocktail sticks and garnish as liked with pieces of fruit, cheese-and vegetables.

Wash and drain the lettuce, use to line a dish and arrange the curried croquettes on top.