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14 June 2010, 09:30
• 2 tablespoons butter
• 1 tablespoon onion, finely minced
• 2 tablespoons flour
• 120ml beef Stock
• 1 tablespoon parsley, minced
• 1 teaspoon salt
• Dash Worcestershire sauce
• 1/8 teaspoon curry powder
• 1/8 teaspoon garam masala
• 325 grams minced cooked Beef
• 225 grams Edam
• 120 grams breadcrumbs with chopped parsley and cayenne pepper
• 2 eggs, beaten
• 4 tablespoons mustard
1. Melt the butter in a large saucepan and fry the onion in this until it becomes soft. Blend in flour at this stage and stir the mixture until smooth. Gradually add the m stock, stirring continually to blend in.
2. Heat, stirring constantly, until the mixture has thickened. Add the parsley, salt, Worcestershire sauce, curry, cumin, meat and cheese and simmer for about 5 minutes until all the ingredients have been incorporated.
3. Allow the mixture to cool before refrigerating for several hours. At this point you can shape the cooled mixture into bite-sized balls.
4. Roll the resultant balls into the breadcrumbs before dipping each ball into the eggs and then rolling in the breadcrumbs again. Place in a shallow pan to dry then refrigerate for 1 hour.
5. Heat the oil in a deep fryer to 190°C and deep fry until golden brown, drain on absorbent paper and serve straightaway with mustard to dip them in.
Last updated: 24 May 2011, 17:02