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Lisa Henry
Bitterballen
Delicious homemade bitterballen of beef ragout.
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Ingredients
Directions
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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.
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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.
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Cut the thick ragout (salpicon) into 40 pieces and roll balls. Beat the eggs. Take the balls successively through the flour, egg and breadcrumbs.
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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.
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Nutrition
195Calories
Sodium12% DV285mg
Fat17% DV11g
Protein12% DV6g
Carbs6% DV18g
Fiber4% DV1g
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