Crispy bitter bales

Name: Crispy bitter bales
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 1 small carrot; 3 Stem(s) Thyme; 1 TABLESPOON Oil; 200 g mixed minced meat; 100 g aged Gouda cheese; 150 g cooked ham; 1 big onion; 75 g Butter or margarine; 50 g Flour; 250 ml Milk; 100 ml clear meat broth (instant); 3 Eggs (size M); 1/2 bunch Parsley; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 150 g Breadcrumbs; 1 l oil for frying

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

1 small carrot
3 Stem(s) Thyme
1 TABLESPOON Oil
200 g mixed minced meat
100 g aged Gouda cheese
150 g cooked ham
1 big onion
75 g Butter or margarine
50 g Flour
250 ml Milk
100 ml clear meat broth (instant)
3 Eggs (size M)
1/2 bunch Parsley
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
150 g Breadcrumbs
1 l oil for frying

Directions

1
Peel, wash and finely grate the carrot. Wash the thyme, dab dry and chop finely. Heat oil in a pan and fry minced meat until crumbly. Add carrot and thyme and fry briefly. Remove from heat. Grate Gouda finely. Finely puree 75 g cooked ham, cut the remaining ham into fine cubes.
2
Peel and finely dice the onion. Melt the fat and fry the onion in it. Dust with flour and sauté for about 2 minutes, stirring continuously. Gradually stir in milk and stock. Simmer over low heat while stirring for about 5 minutes. Remove from the heat, let it cool down a bit and stir in 1 egg. Halve the sauce. Stir the minced meat mixture into one half, stir Gouda and ham into the other half. Wash parsley, dab dry and cut into fine strips. Halve and stir into both masses. Season to taste with salt, pepper and nutmeg. Chill for about 1 1/2 hours. Form about 7 balls out of the mixture with moistened hands. Whisk 2 eggs with 2 tablespoons of cold water.
3
Stir the minced meat mixture into one half, stir Gouda and ham into the other half. Wash parsley, dab dry and cut into fine strips. Halve and stir into both masses. Season to taste with salt, pepper and nutmeg. Chill for about 1 1/2 hours. Form about 7 balls out of the mixture with moistened hands. Whisk 2 eggs with 2 tablespoons of cold water. Turn the balls first in breadcrumbs, then in egg and again in breadcrumbs. There must be no cracks or holes in the breadcrumbs. Chill for about 1 1/2 hours. Heat the oil in a high pot or in the deep fryer to approx. 180 °C. Fry the balls in it in portions until golden brown. Drain on kitchen paper. Serve with french fries, salad, mayonnaise and ketchup
4
Turn the balls first in breadcrumbs, then in egg and again in breadcrumbs. There must be no cracks or holes in the breadcrumbs. Chill for about 1 1/2 hours. Heat the oil in a high pot or in the deep fryer to approx. 180 °C. Fry the balls in it in portions until golden brown. Drain on kitchen paper. Serve with french fries, salad, mayonnaise and ketchup
5
waiting time approx. 3 hours