Bitterballen

Heat the ragout and soak the gelatine for 5 minutes in cold water. Squeeze out and allow littering in the ragout. Add the mustard. Put the ragout in the roasting pan. Allow to cool to room temperature in 1 hour. Put in the refrigerator for 3 hours.

Preheat the oven to 100 ° C. Roast the bread in the oven for 20 minutes. Let cool and grind in the food processor to coarse breadcrumbs.

Cut the thick ragout (salpicon) into 40 pieces and roll balls. Beat the eggs. Take the balls successively through the flour, egg and breadcrumbs.

Heat the oil in a deep fryer or large pan to 180 ° C. Deep fry 6-8 bitterballen in approx. 4 min. Golden brown. Drain on kitchen paper. Nice with mustard.