Dutch Meatballs (Bitterballen)

1. Melt the vegan butter in a small saucepan and lightly fry the onion and carrot until soft  
2. Mix the vegetable stock powder/cube with boiling water
3. Add the flour little by little and stir into a thick paste. Slowly whisk in the stock, making sure the sauce (roux) absorbs the liquid. 
4. Simmer for a couple of minutes on a low heat while you stir in the meat mixture. The whole mixture should thicken and turn into a heavy, thick sauce.
5. Stir in the plant based mince, nutmeg, parsley and lemon juice and season, to taste, with salt and freshly ground black pepper.
6. Whisk in the Crackd® The No-Egg-Egg® and breadcrumbs and remove from the heat.
7. Allow to cool and refrigerate for at least 2 hours or preferably overnight.

Breading:

1. Whisk the Crackd® The No-Egg-Egg® with the plant based milk in a bowl.
2. Place the flour on one plate and the breadcrumbs on another.
3. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.
4. Take a tablespoon of the cold, thick sauce and roll it into a small ball. Roll lightly through the flour, then the Crackd The No Egg Egg and finally the breadcrumbs.
5. Fry the balls for 3-4 minutes, or until golden-brown. Remove the balls from the pan and set aside to drain on kitchen paper.
6. Serve with spicy mustard.

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