Peel the shallots and dice them very finely. Soak the toast in cold water. Wash sage, shake dry, pluck off leaves and chop finely. Knead minced meat, shallots, sage, squeezed toast, egg and mustard. Season mixture with salt, pepper and paprika
Form approx. 24 small balls from the mass. Heat the oil in a pan. Fry the meatballs for 8-10 minutes while turning. Mix cream cheese, curry and yoghurt to a smooth cream, season with salt and pepper. Put the meatballs on wooden skewers and serve with the curry cream