Bitterballen

Bitterballen

Fixing

100 grams (3.5 oz) margarine

150 grams (5.3 oz) flour

700 ml (23.7 fl oz) hamburger bouillon

30 grams (1 oz) new onion, minced

1 tablespoon new parsley, minced

400 grams (14 oz) cooked meat, destroyed

Salt

Pepper

Nutmeg

For the breading

50 grams (1.8 oz) flour

2 eggs, beaten

50 grams (1.8 oz) bread scraps

Strategy

Liquefy the margarine in a skillet or container. When liquefied, add the flour gradually and mix into a thick glue. Gradually mix in the stock, ensuring the roux ingests the fluid. Stew for two or three minutes on a low hotness while you mix in the onion, parsley and the destroyed meat. The blend ought to thicken and transform into a weighty, thick sauce.

Empty the combination into a shallow holder, cover and refrigerate for quite a long time, or until the sauce has cemented.

Take a storing tablespoon of the cool, thick sauce and as soon as possible roll it into a little ball. Roll delicately through the flour, then, at that point, the egg lastly the breadcrumbs. Ensure that the egg covers the entire surface of the bitterbal. When done, refrigerate the snacks while the oil in your fryer warms up to 190C (375F). Fry four bitterballen at an at once.

Serve on a plate with a decent grainy or fiery mustard. Appreciate!

Bitterballen VIDEO