Pour the gravy into an ice cube mold and freeze for at least 2 hours until the gravy cubes are hard.
Using a cool hand, knead balls of the stew to the size of a bitterbal.
Remove the gravy cubes from the mold and cut the cubes once. Push a piece of frozen gravy into the stew balls and close the hole again.
First take the balls through the flour, then through the egg and then through the breadcrumbs.
Place the balls covered in the freezer until they are all ready and leave to stiff for another hour.
Heat the frying oil to 180ºC and deep fry the stew balls in portions of 4 pieces of even brown.
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