Name: Mince fritters
Yield: 30 servings
Cuisine: Beef
Ingredients: 350.00 g beef mince lean; 1.00 onion small, chopped; 1.00 leeks chopped; sea salt and freshly ground black pepper; Worcestershire sauce to taste; 1.00 thick slice bread soaked in water; 90.00 ml flour cake; 6.00 ml Baking powder; salt pinch; 3.00 eggs whisked; 45.00 ml milk; oil for deep-frying

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Ingredients (12)

350.00 g	beef mince — lean
1.00	onion — small, chopped
1.00	leeks — chopped
	sea salt and freshly ground black pepper
	Worcestershire sauce — to taste
1.00	thick slice bread — soaked in water

BATTER

90.00 ml	flour — cake
6.00 ml	Baking powder
	salt — pinch
3.00	eggs — whisked
45.00 ml	milk
	oil — for deep-frying

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Method:

Heat a small saucepan and fry the mince in a little oil until brown.
Add the onion and leek and sauté; until soft and fragrant. Season generously with salt, black pepper and Worcestershire sauce to taste.
Squeeze out the excess water from the bread, mash and add to the mince. Cool.
Sift the dry ingredients together and beat in the eggs, followed by the milk. Add extra milk if the batter is too stiff.
Roll the cooled mince into small balls and add a little chutney if the mince mixture is too dry. Heat enough oil for deep-frying.
Dip the balls in the batter and fry until golden brown and crisp.
Drain on paper towelling and serve with sweet ‘n sour sauce (see recipe) and fried rice.