Here is a great recipe that we just loved as kids and mom would make it often using left over meat. These look like breaded sausages and are filled with creamed meats and deep fried. They are usually served on a boterham or with anything you like.
Ingredients:
½ pound lean meat (One cup diced, cooked chicken or cooked shrimp may be substituted for the meat)
1 small onion
1 bay leaf
2 eggs, separated
2 tablespoons butter or oleo
3 tablespoons flour
1 teaspoon lemon juice
½ teaspoon salt
¼ teaspoon pepper of ½ teaspoon curry powder
Bread crumbs
Oil for the deep fryer or frying pan
Parsley (optional)
Dijon mustard
Directions:
Simmer meat with salt, onion, and bay leaf in 1 ½ cups of water until meat is well done, at least an hour
Save and strain the stock
Measure it, adding water if necessary to equal 1 cup
Cut meat into very small pieces
Melt butter in sauce pan and blend in flour
Blend stock with buttered flour mixture
Bring to boil over medium heat and cook until thickened, stirring constantly
Remove from heat and add lemon juice, pepper or curry powder and 2 well beaten egg yolks as well as all the meat
Spread mixture in shallow dish, cover and chill until firm, at least 2 hours and as long as overnight
Cut unto 10 equal parts and, with floured hands, roll into firm cylinders
Roll them in the bread crumbs
Dip croquettes in a mixture of 2 egg whites and 2 tablespoons of water placed in a bowl
Then roll them in the bread crumbs again. Be sure they are well coated on all sides
Deep fry in 400F degree oil until chestnut brown
Drain and serve hot, garnished with sprigs of parsley that have been deep-fried just until crisp
Serve with Dijon mustard
To reheat, bake in uncovered dish in 375 degree oven for about 20 minutes. This recipe will yield about 10 croquettes that are about 3 inches long and an inch in diameter.
To make Bitterballen, which are served as appetizers, shape the mixture into 1 inch diameter balls and serve hot with tooth picks.
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