Instructions: 1 Crush the garlic and finely chop the parsley. Mix together the mince, salad onions, garlic, Parmesan, parsley and plenty of salt and pepper.

Shape into eight firm balls.

2 Heat the oil in a large pan and cook the meatballs for 1-2 minutes, shaking the pan frequently until well browned. Pour in the stock and bubble vigorously for 1-2 minutes.

3 Cook the pasta in a large pan of boiling salted water according to the packet instructions.

4 Stir the chopped tomatoes, sugar, salt and pepper into the meatballs, bring to the boil and simmer for 8-10 minutes, until the meatballs are cooked through. Add soy to taste.

5 Heat 1cm sunflower oil in a large frying pan. Separate the egg into two large bowls.

6 Beat the oil, milk, flour and a little salt into the yolk to make a thick, smooth batter. Thinly slice the mozzarella, then dust in the flour.

7 Using an electric beater, whisk the egg whites until stiff and fold into the yolk mixture.

8 Dip the floured mozzarella slices in the batter and cook for two minutes on each side until crisp and golden.

9 Drain the pasta and return to the pan. Spoon in some tomato sauce and toss well together.

10 Transfer to large serving bowls and spoon over the meatballs and their sauce. Sprinkle over a little Parmesan and serve.

11 Arrange the salad leaves on a serving plate and arrange the fritters on top. Cut a few lemon wedges to garnish and serve.

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