Crocodile bites

YOU
25 servings
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Poultry

By Food24 November 03 2009
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Ingredients (20)

40.00 ml butter
80.00 ml flour — cake
150.00 ml milk
salt and freshly ground black pepper — to taste
500.00 g crocodile — cooked meat, shredded
15.00 ml fresh parsley — chopped
30.00 ml fresh chives — chopped
nutmeg — ground, pinch
30.00 ml green pepper — finely chopped
20.00 ml chilli sauce
2.00 eggs — extra large, hard-boiled, shelled, finely chopped
2.00 eggs — extra-large, whisked
125.00 ml breadcrumbs — dry
oil — for deep-frying
DIP
100.00 ml capers — finely chopped
2.00 carrots — peeled, finely diced
2.00 onion — finely chopped
5.00 ml Tabasco sauce
5.00 ml tomato sauce
250.00 ml mayonnaise
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Method:

Melt the butter in a pan and stir in the flour. Heat for one to two minutes, stirring continually.
Remove the pan from the heat and add the milk while stirring. Whisk the sauce with a wire beater until smooth and creamy.
Return to the heat and bring to the boil. Simmer until the sauce thickens and is cooked. Season with salt and freshly ground black pepper. Set aside to cool.
Add the meat, parsley, chives, nutmeg, green pepper, chilli sauce and chopped hard-boiled eggs to the cooled sauce and mix well. Shape into balls and dredge with flour. Dip the balls in the whisked egg and roll in the dry breadcrumbs. Chill for 20 minutes.
Roll each ball in egg and dried breadcrumbs again and chill for another 20 minutes.
Heat the oil until very hot and deep-fry a few balls at a time until golden brown.
To make the dip, mix all the ingredients together and season to taste, Serve with the meatballs.



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