Bitterballen

Shopping list

• 60 g butter

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• 90 g plain flour

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• 400 ml beef stock — hot

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• 200 g cooked beef — finely shredded

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• 2 piece shallots — finely diced

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• 2 tbsp fresh parsley — chopped

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• 0.25 tsp nutmeg — grated

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• 0.5 tsp black pepper — freshly ground

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• 50 g plain flour for coating

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• 2 piece eggs — beaten

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• 150 g panko breadcrumbs

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• 1 l vegetable oil — for deep frying

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Step by step

1. 1

   Melt the butter in a saucepan over medium heat. Add the shallots and cook for 3 minutes until softened.

2. 2

   Stir in the 90 g plain flour and cook for 2 minutes, stirring constantly, to form a roux.

3. 3

   Gradually pour in the hot beef stock, whisking continuously to avoid lumps. Cook for 5 minutes until the mixture thickens to a very thick paste.

4. 4

   Fold in the shredded beef, parsley, nutmeg and black pepper. Season with salt to taste.

5. 5

   Spread the mixture onto a shallow tray and refrigerate for at least 2 hours (or overnight) until completely firm.

6. 6

   Shape the chilled mixture into walnut-sized balls (about 20–24 pieces). Roll each ball first in flour, then in beaten egg, then in panko breadcrumbs. Chill again for 30 minutes.

7. 7

   Heat the vegetable oil in a deep pan or fryer to 180 °C. Fry the bitterballen in batches for 3– 4 minutes until deep golden and crisp.

8. 8

   Drain on kitchen paper and serve immediately with mustard for dipping.