|per 100 g||Total Recipe|
|Gross weight||100 g||891 g|
|Energy||559 kJ / 134 kcal||4975 kJ / 1188 kcal|
|Sat. fat||2 g||17 g|
|Unsat. fat||3 g||22 g|
|Fibre||2 g||11 g|
|Salt||153 mg||1362 mg|
242 mlSkimmed milk
125 gMushrooms, brown, Italian, or Crimini, raw
125 gMushrooms, shiitake, raw
60 gWhite Flour
60 gPanko Bread Crumbs
17 mlOlive oil
8 gSoup, bouillon cubes and granules, low sodium, dry
891 gTotal recipe weight
Prepare your roux and allow it to cool down.
Crush and peal the garlic and chop the shallot into cubes.
Clean the shiitake and mushrooms.
Place these ingredientents into a food processor and blend using the pulse button until roughly chopped (size of rice grains).
Place the sauce pan on medium to high heat with the oil and add the mushroom mix, stir-fry until most of the moisture has evaporated.
Then add the milk and bring to a boil on medium heat.
Add the vegeatable stock cube.
Add the roux and stir well so that it is completely absorbed in the sauce.
Simmer for 20 minutes.
Add salt and pepper to taste and allow the sauce to cool down.
Use an ice-cream spoon to form 25 gram scoops.
Place them on a small tray covered with baking paper and freeze them for 20 minutes until they are stiff and better to handle.
To bread them, roll them through:
the flour, the beaten egg, the bread crumbs, the beaten eggs again and finally through the bread crumbs.
Bread the bitterballen with somebody helping or in sets of 5 pieces.
Place them back in the freezer until you need them.
Heat the deep fryer ( 180°C / 356°F) and deep fry the bitterballen (not more the 8 at a time) for 3-5 minutes until golden brown.
Serve with mustard, be careful not to burn your mouth!