1 small cox's apple, cored and grated (with skin on)
1 small onion, grated
250 g (8 oz) minced pork
50 g (2 oz) wholemeal breadcrumbs
3 tablespoons vegetable oil
cherry tomato halves
Place the apple and onion in a bowl with the pork and, using a fork, mash all the ingredients together well. Shape into 16 rough balls. Place the breadcrumbs on a plate and roll the balls in the breadcrumbs to lightly coat.
Heat the oil in a large heavy-based frying pan and cook the balls over a medium-high heat for 8–10 minutes, turning frequently, until cooked through. Drain on kitchen paper.
Serve warm with tomato chutney and cherry tomatoes, and provide bamboo paddle skewers for dipping the balls in the chutney.