Pour the gravy into an ice cube tray and freeze until solid.
Thoroughly mix together the pork mince, chives, parsley, nutmeg and seasoning.
Take a frozen gravy cube and wrap it with a handful of mash. Wrap this in a layer of the sausage meat.
Working quickly, dip the balls in the flour, then the eggs, then the milk, shaking off any excess as you go. When they are all done place them on a tray in the freezer and leave them to freeze for an hour.
Preheat the oil to 360°F/180°C and fry them one at a time for roughly 2 - 3 mins, until golden brown and crispy.