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Mince fritters

Recipe from: 7/29/1999 12:00:00 AM
Ingredients 13
Servings 30


  • 350
    lean mince
  • 1
    small onion, finely chopped
  • 1
    small leek, chopped (optional)
  • salt and freshly ground black pepper
  • Worcestershire sauce to taste
  • 1
    thick slice bread, soaked in water
  • 90
    cake flour
  • 6
    baking powder
  • pinch salt
  • 3
    eggs, whisked
  • 45
  • oil for deep-;frying


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.

Read more on: deep-fry  |  beef

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