– 500 gr Leftover roast meat, shredded (chicken, pork, beef, lamb)
– 1.5 cup braising liquid, fat removed, from your roasts, alternatively make some broth with meat bones of your choice, onion, garlic, carrots, small piece of star anis, bay leaf, thyme, salt and pepper.
– 40 gr butter
– 40 gr flour
– ¼ tsp allspice
– Half a bunch of parsley, finely chopped
– Salt and pepper
– 4 eggs, beaten
– 200 gr flour
– Your favorite mustard for dipping
Shred your leftover meat and cut up finely (you can use a food processor to pulse the meat a bit to avoid getting big chunks in your mix. Melt butter in pan, add flour and whisk, cooking over low heat until a blonde roux is made, 3-4 minutes. Add braising liquid little by little whisking to avoid getting lumps. Once all liquid is mixed add meat, allspice, parsley and pepper. Cook gently until it thickens, 2 minutes. Taste and adjust seasoning. Let cool on a cookie tray for 10 minutes then cover with plastic wrap and store in fridge for at least two hours until completely cooled. Roll mixture into balls a bit smaller than a ping pong ball. Dredge balls in flour, then dip in beaten egg and finally panko breadcrumbs. Once breaded you can freeze on a tray and transfer to ziplocs to avoid them sticking together. Fry at 350F for 5 minutes or until golden colored and hot in middle. Enjoy with a good strong mustard and a beer or a gin (bitter).