Name Bitterballen Bite_size croquettes


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200 g/7 oz stewing beef or
shoulder of veal, cubed
1 bouquet garni
400 ml/14 fl oz beef stock
(from 1 stock cubes)
30 g/1 oz butter
30 g/1 oz flour
salt and freshly ground pepper
2 eggs
100 g/3 1/2 oz breadcrumbs
groundnut or sunflower oil for
coarse mustard

Preparation. In a pan bring the meat, bouquet garni and beef stock slowly to the boil and simmer for about 1 hour until meat is tender.
• Strain off 200 ml/7 fl oz stock into a measuring jug. Slice the cooked meat very thinly.
• Melt the butter in a pan and stir in the flour. Add the stock, while stirring, and continue stirring until the sauce is thick and smooth. Leave the sauce to cook gently for about 2 minutes. Stir in the meat and add salt, pepper and nutmeg to taste.
• Pour the ragout onto a flat plate and refrigerate until firm.
• In a deep plate beat the eggs with one tablespoon of water. Shape the ragout into 24 balls and roll in the breadcrumbs. Then roll in the beaten egg and breadcrumbs again. Repeat until well coated.
• Heat oil in a deep fat fryer to 180 °C/350 °F. Deep fry the croquettes б at a time for 3-4 minutes until brown and crisp. Drain on paper towel. To serve. Place the bite-size croquettes on a serving dish and serve with coarse mustard.
Bite-size shrimp croquettes. Make a white sauce with 30 g/1 oz butter, 30 g/1 oz flour, 200 ml/7 fl oz fish stock and 2 tablespoons lemon juice. Stir in 200 g/7 oz chopped shrimps, 2 tablespoons finely chopped parsley and 1 tablespoon freshly chopped dill.
Preparation/cooking: approx. 1 1/2 hours
Contains per serving: 168 kJ/40 kcal.
3 g protein, 2 g fat, 4 g carbohydrate
Bite-size cheese croquettes. Make a white sauce with 30/1 oz, 30 g/1 oz flour and 200 ml/7 fl oz milk. Stir in 200 g/7 oz of mature Gouda or Cheddar cheese and 3 tablespoons chopped chives.
Makes about 24 croquettes

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