Bitterballen

For the bitterballen, grate the carrot and let it steep in a covered saucepan for about 30 minutes along with the dry green herbs.

Stir the butter and flour in another saucepan to a thickened mixture. Then add the soup and let the sauce simmer slowly over low heat for a few minutes.

Then let the gelatine, soaked and squeezed out for 10 minutes beforehand, dissolve. Add the very finely chopped meat. Season with lemon juice and pepper.

Put the mixture on a board and let it cool completely. Divide into 8 parts and divide them again into thirds, roll in breadcrumbs. Mix the egg with a little water (do not beat until creamy). Roll the bitterballs in it and bread them again.

In the meantime, heat the frying fat and fry the bitterballs for about 4 minutes until golden brown. Drain and serve the bitterballen in a bowl with mayonnaise.

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