Filter
Reset
Sort ByRelevance
Lisa Henry
Bitterballen
Delicious homemade bitterballen of beef ragout.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
23 minSnackunroasted hazelnuts, extra virgin olive oil, za'atar, spelled pita bread, sun-ripened olive nere, fresh flat parsley, lemon, yogurt Greek style,fresh yoghurt dip with topping
-
10 minSnackcocktail shrimp,cocktail shrimp basic recipe
-
15 minSnackfresh puff pastry, extra young mature cheese, yorkham, honey mustard sauce,ham cheese rolls
-
10 minSnackfresh smoked mackerel fillet, mayonnaise, horseradish in pot, lemon juice, snack cups, chilled sun-dried tomatoes,mackerel cream
Nutrition
195Calories
Sodium12% DV285mg
Fat17% DV11g
Protein12% DV6g
Carbs6% DV18g
Fiber4% DV1g
Loved it