for 24 bitterballen of 8 kroketten 

Ingredients

45 g butter
45 g flour
300 ml beef stock made from beef shank
(or 2 beef stock cubes) (see footnote 1)
salt and pepper
Worcestershire sauce
nutmeg (see footnote 2)
chopped parsley
150 g cold cooked meat or mixed
leftover meats (see footnote 3)
1 egg, beaten
breadcrumbs
oil for deep-frying

Preparation

Melt the butter over low heat. Add the flour and, while stirring continuously, gradually add the stock.

Season the sauce with salt, pepper, nutmeg, Worcestershire sauce and finely chopped parsley.

Add the shredded meat and mix thoroughly.

Spread the resulting ragout onto a plate and allow it to cool completely.

Divide the ragout into 8 portions for croquettes or approximately 24 portions for bitterballen.

For croquettes, roll each portion into a torpedo shape. For bitterballen, roll into balls approximately 3 cm in diameter.

Coat each portion in breadcrumbs, then dip into the beaten egg and coat again in breadcrumbs.

Shape again by hand if necessary.

Leave to rest and firm up in the refrigerator.

Preheat the frying oil to 190°C.

Add the croquettes or bitterballen to the hot oil and fry at 180°C until crisp and golden brown.

Serve with the mustard of your choice.