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Bitterballen:
Coating:
To serve:
Line a baking sheet with absorbent paper.
Bitterballen:
Mix the cheese sauce, onion, parsley, mince and beef stock together until well combined and leave to stand for 10 minutes.
Season to taste and roll into small walnut-sized balls.
Coating:
Dip the balls in the flour, then egg and then breadcrumbs and place on the lined baking sheet. Refrigerate until needed.
Heat the oil to medium heat and fry the Bitterballen for 3 – 4 minutes or until golden and crispy.
Drain on absorbent paper.
To serve:
Serve with mustard, tomato sauce and sweet chilli mayonnaise.
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