Meat croquettes

Directions

1. Add a little oil to a non-stick pan and use to cook the meat until well browned and cooked through.

2. Take off the heat and drain off any fat then transfer the meat to a bowl.

3. Set aside to cool.

4. Meanwhile, cream together the butter and flour to form a smooth roux.

5. Add the beef stock to a pan and bring to a simmer.

6. Add the roux a little at a time, whisking in thoroughly to combine.

7. Simmer for about 3 minutes, or until the sauce has begun to thicken.

8. Take off the heat and combine with the meat then stir-in the parsley.

9. Set the mix aside to cool. Combine the egg and water and whisk to make and egg wash.

10. Once cold shape into balls about 3cm in diameter.

11. Roll in the crumbs then dip in the egg-wash and roll in the crumbs once again, making certain that the meat balls are completely covered.

12. Deep fry the balls either in a deep fryer or in a wok containing at least a 5cm depth of water.

13. They will take about 2 minutes to become a golden brown.

14. Drain on kitchen paper and serve hot with a mustard- or chilli-based sauce.

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