Mix the meat with all the ingredients up to and including the ginger, knead well by hand until the ingredients have combined to form a compact mass.
With wet hands, shape the mixture into 16 equal-sized balls.
For approx. 12 mins. in the centre of an oven preheated to 160°C.
Combine the potatoes and oil, place on an oven tray lined with baking paper.
Bake for approx. 20 mins. in the centre of an oven preheated to 220°C, keeping the oven door ajar with the handle of a ladle.
Carefully mix all the ingredients in a bowl. Serve the potato salad with the meatballs and crisps.