Boil potatoes in their skins. Cool completely, clear. Arbitrarily chop the potatoes, add the butter and soy sauce. Use immersion blender to blend into a homogeneous mass. It is the blender, no potato masher.

To the puree add the garlic passed through a press, lemon zest and green onions finely chopped. With a spoon carefully stir the minced meat and put into the refrigerator for 30 minutes. Continue to form patties with wet hands (a must!!!) and roll the meatballs in breadcrumbs.

The pan heat, add the vegetable oil and fry the meatballs on both sides until Golden brown. Cover the pan does not close, the fire is medium-strong.