Makes 10-12
Ingredients
½ small onion, finely chopped 250g mince 60g butter 60g plain flour 350ml beef stock Salt & pepper Pinch nutmeg Chopped parsley
To breadcrumb:
50g plain flour 2 eggs beaten 100g breadcrumbs Vegetable oil for frying
To serve:
Dijon mustard
Method
In a frying pan fry the onion in a small amount of oil until softened, about 5 minutes. Add the ground beef and continue to heat over a high flame until cooked through and set aside. In a separate saucepan add the butter until melted, then add the flour. Cook for a couple of minutes to cook out the flour then slowly add the beef stock until you have a thick roux. Tip in the onions and mince, seasoning, nutmeg and parsley and mix everything together. Tip into a dish and refrigerate for a couple of hours.
When ready to cook, scoop the cooled mixture and shape into 10 equal sized balls- they should be the size of a walnut. Roll in the flour, then the beaten egg, and finally the breadcrumbs. Cook in a deep fat fryer for approx. 2-3 minutes or until golden brown and heated through.
Serve with Dijon mustard
