Bitterballen

Ingredients for 4 servings:

• 125 g meat, e.g. lean boiled meat, pork, veal, chicken breast
• 1 ½ dl water
• 1 bouquet garni (onion with bay leaf, clove(s) and some parsley)
• ½ tbsp parsley, chopped
• possibly broth, instant
• salt and pepper
• some cream
• lemon juice
• 1 egg yolk
• 1 egg white
• Breadcrumbs
• 25 g butter
• 25 g flour
• Fat, for frying

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Dutch specialty, also known as croquettes

Add the meat, bouquet garni, salt, pepper, and stock to the cold water and simmer gently for 40 minutes. Remove the meat. Strain the stock and measure out 1 1/4 dl of it. Cut the meat into small cubes, approximately 3-4 mm in diameter. Melt the butter in a pan and add the flour, stirring constantly. Add the 1 1/4 dl of stock, stirring constantly. Let the sauce simmer gently and add the finely chopped meat. Mix the egg yolk with the cream and lemon juice and carefully add to the mixture, stirring constantly. Add the chopped parsley. Spread the mixture flat on a board or flat plate and let it cool in the refrigerator, possibly overnight. The mixture will thicken and can be shaped. Prepare two plates: one with breadcrumbs and one with egg whites whisked with a little water. Form the mixture into small balls and coat them in breadcrumbs, then in egg whites, and finally in breadcrumbs again. There should be no cracks in the breading. Fry the balls in a deep fryer at 180°C until golden brown. This recipe is for approximately 20 balls and serves approximately 3-4 people as a snack or aperitif. Bitterballen are served with mustard in the Netherlands and are a great snack. They go perfectly with a glass of beer. Tip: The balls can also be frozen unfried or pre-fried.