Griddled Bitterballen Patties on the Arteflame
Ingredients
For the Patties:
- 500g minced beef or veal
- 2 tablespoons butter
- 1 large onion, finely chopped
- 75g all-purpose flour
- 500ml beef stock
- 1 teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons chopped parsley
For the Coating:
- 100g flour
- 2 eggs, beaten
- 200g breadcrumbs
For Serving:
- Mustard
Equipment
- Arteflame Grill
- Saucepan
- Mixing bowls
Instructions
-
Prepare the Filling:
- In a saucepan over medium heat, melt the butter and sauté the onion until soft.
- Stir in the flour to form a roux, cooking for a few minutes before slowly adding the beef stock, continuously stirring until thickened.
- Add the minced meat, nutmeg, salt, and pepper, cooking through. Stir in the parsley, then remove from heat. Let cool slightly before refrigerating until firm.
-
Shape the Bitterballen Patties:
- With the firm mixture, form small patties instead of balls. The balls are just too difficult to keep round! Aim for about half an inch thick to ensure they cook through evenly on the griddle.
-
Coat the Patties:
- Set up three bowls for the coating process: one with flour, one with beaten eggs, and the last with breadcrumbs.
- Coat each patty in flour, dip in egg, then cover with breadcrumbs.
-
Preheat the Arteflame Grill:
- Heat your Arteflame.
-
Grill the Patties:
- Place the bitterballen patties on the flat cooktop of the grill. The flat surface of the Arteflame is ideal for cooking these patties to golden perfection. Cook for about 3-4 minutes on each side or until crispy and golden.
-
Serving:
- Serve the Bitterballen Patties hot, accompanied by mustard for dipping.
This variation of Bitterballen, adapted for griddling on an Arteflame, maintains the rich flavors of the traditional recipe while introducing a delightful textural contrast and a hint of smokiness. Enjoy these savory treats as a unique appetizer or snack that's sure to impress.
