Season the mince with salt, bell pepper and paprika powder. Chop the parsley and mix homogeneously with the egg and the mince. Form the minced meat into small balls the size of chocolates.
Lay out the filo pastry and cut into thin strips. Dry briefly. Then wrap the minced meat pralines with the filo pastry, pressing it slightly smooth.
Heat the clarified butter and bake the minced meat pralines one by one until they are nice and crispy and brown on the outside. Then drain them on a paper towel.
Rinse the orange in hot water, pat dry and grate the orange peel. Mix the sour cream with the orange zest, the freshly chopped basil leaves, salt and the chopped ginger.