Haagse Hapjes

Continuing my series of interesting food ideas displayed on here, I recently came across recipes for Dutch Bitterballen and Vlammetjes. These bite-size snacks are commonly served as bar-food or side-dishes, and are pretty damned tasty (though Vlammetjes, literally 'little flames' can be incredibly spicy). The original recipes were in Dutch, so I've translated as best I can- your mileage may well vary...

VLAMMETJES

Ingredients
10 Spring Roll Pastry Sheets
500g Minced Beef
5sp Sambal
Salt & Pepper
1tsp Vetjin (flavour enhancer- I think MSG is a passable substitute)
1sp Garlic Powder
1sp Ketjap Manis (Indonesian Soy Sauce)
Oil (for Deep-frying)
2 Eggs (for sealing)

Method
Cut Pastry squares into quarters, then each quarter into two triangles for a total of 80.
Combine the mince with the other ingredients.
Roll 80 meatballs. Place one in each triangle, then smear a little egg around the edges. Fold the triangle closed so it's still a triangle. Deep-fry in oil until brown.


BITTERBALLEN

Ingredients
4tbsp Butter
250g ground beef or veal
2 carrots, finely diced
1 onion, finely chopped
Salt & Pepper
1tsp Grated Fresh Nutmeg
1tbsp fresh lemon juice
2tbsp parsley, finely chopped
5tbsp flour
1 cup beef stock or milk
1/2 cup dry bread crumbs
1 egg, beaten with 1 tsp. water
Oil (for Deep-frying)

Method
Heat one tablespoon of the butter in a large skillet over moderate heat and cook the meat, carrots, and onions until the meat is browned and the carrots are tender. Drain the meat in a colander, then place in a mixing bowl. Add the salt, pepper, nutmeg, lemon juice, and parsley and stir to combine. Set the meat mixture aside. Heat the remaining 3 tablespoons of butter in a saucepan over moderate heat and stir in the flour to make a roux. Cook this for 2 to 3 minutes, then add the beef stock/milk. Continue heating, stirring constantly, until the sauce boils and becomes quite thick. Combine the sauce with the meat mixture, stirring to combine them thoroughly, and chill this mixture for at least two hours in the refrigerator, until it has become solid. When the mixture has solidified, roll it into balls about 1 inches in diameter, using your hands. Roll the balls in the bread crumbs, then in the egg and water mixture, then in the bread crumbs again. Fry a few at a time in a deep fryer with at least 2 inches of oil at 190 degrees C until golden (about 2 to 3 minutes). Drain on paper towels and serve immediately.


Both these recipes should be served to a large number of friends in a relaxed environment with liberal quantities of good European lager close to hand. If nothing else, cooking them is a good excuse for beer.