Lingkan Reang
Saute spring onions and peas in oil for a minute, then add ketchup, salt, and pepper.
Mix in potatoes and allow the mixture to cool, then divide into portions.
Stuff each portion with a piece of cheese and form into balls.
Dip the balls in cornflour liquid, then roll in breadcrumbs.
Deep fry the balls in hot oil until golden brown.
Drain on paper towels and serve with ketchup.