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Ingredients 28 persons
  • 500gr crumbly potatoes
  • 100gr salatrio
  • 100gr cat bacon
  • 8gr gelatin
  • 50gr beef stock
  • 3 egg yolks
  • 30gr butter
  • 50ml milk
  • 40gr flower
  • 1 eggs
  • 50gr breadcrumbs
  • salt and pepper
  • 1ltr corn oil
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Sla-bitterbal

Preparation method

 
  • Mix everything quickly. And for the sake of completeness, everything is: the mashed potatoes, the butter, the milk, the egg yolk, the gelatin, the cat bacon and of course the lettuce. Season the puree with salt, pepper, worcester sauce and mustard to taste. Divide the puree over a flat dish and leave to set in the refrigerator for at least an hour. I often make the puree a day in advance and proceed to the next step the next day.
  • Heat a deep fryer to 220°C or put a pan with corn oil on the fire. As soon as your crust of bread starts to fry your fat has the right temperature. Bake the lettuce-bitterballs in about 3 minutes until golden brown and then let them drain on kitchen paper and harden for another 2 minutes.