Plant based Bitterballen
Amazing Dutch snack... Had to try a plant based version
Sauce:
65g margarine
65g plain flour
450ml boiling water
1 Knorr stockpot
10g dried porcini mushrooms
1/3 nutmeg grated
2tbs parsley finely chopped
Filling:
450g mushrooms finely diced
3 cloves garlic minced
2tsp thyme finely chopped
1tsp salt
1tsp black pepper
1tbs olive oil
Coating:
6 slices bread
1tbs cornflour
3tbs plain flour
Method:
Add the boiling water to the stock cube and porcini mushrooms. Cover with cling film. Hear the margarine and flour over a low heat until a roux forms. Remove the porcini mushrooms from the stock, finely chop, and add to the roux. Add the stock to the roux a little at a time whisking constantly. Once all the stock has been incorporated, add the nutmeg and parsley, bring to a boil for 2 mins, then remove from the heat.
Heat the olive oil in a heavy bottomed pan over a high heat. When the oil is hot add the mushrooms, salt and pepper, and fry until golden. Turn the heat to low and add the garlic and thyme, cook for a minute, then add the mushrooms to the sauce. Pour this mixture into a wide baking tray and put in the fridge until cold.
Blend the slices of bread to get a fine breadcrumb. Put 1tbs flour into a bowl. Put the rest of the flour and the cornflour into another bowl and add enough cold water to make a slurry (should be about as thick as light cream).
Shape the bitterballen into balls then coat in flour, dip in the slurry, roll in breadcrumbs, dip in slurry, then roll again in the breadcrumbs. Put the bitterballen into the freezer.
Deep fry at 180C for 6mins