Ingredients
Butter 50 gm
Onion 25 gm
Lamb mince 100 gm
Flour 150 gm
Milk 1 lit
Salt 10 gm
Nutmeg 5 gm
Pepper 10 gm
Egg 1 gm
Oil 1 lit
PROCEDURE:
- Heat butter over medium heat, add onion and sauté till translucent.
- Add 100 gm of flour and cook to blond roux.
- Add milk gradually and stir continuously to make thick béchamel.
- Add sautéed beef into béchamel and nutmeg, cook for 5 minutes. The mixture should be thick enough to mould by hand. If it is sticky cook for little longer.
- Spread the mixture on sheet and cool it down.
- Make required shape from the mixture, with a tablespoon of mixture.
- Roll each fritter in flour, egg and bread crumbs.
- Refrigerate for 30 mins before frying.
- Heat oil to 190 c and deep fry fritters in small batches. Fry until golden colour for about a minute.
- Transfer then onto a paper towel to drain oil.