Lingkan Reang
Saute spring onion and peas in oil for 1 minute.
Add ketchup, salt, and pepper, then mix well.
Add potatoes, mix, and let cool. Divide into equal portions.
Stuff each ball with a piece of cheese and seal.
Dip balls in cornflour liquid, then roll in breadcrumbs.
Deep fry until golden brown, drain on paper towels and serve with ketchup.