Beef Fritters with Spaghetti Creole Sauce
|Flour||2 Ounce (About 50 Grams Or 0.5 Cup)|
|Eggs||2 , beaten|
|Cornflakes||2 Ounce, crushed (About 50 Grams)|
|Chopped almonds||1⁄2 Ounce (About 15 Grams)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Spaghetti||1⁄2 Pound (About 225 Grams)|
|Butter||2 Ounce (About 50 Grams Or 4 Tablespoon)|
|Grated cheese||2 Ounce (About 50 Grams Or 0.5 Cup)|
|Minced beef||1⁄2 Pound (About 225 Grams Or 1 Cup)|
|Minced pork||1⁄4 Pound (About 100 Grams Or 0.5 Cup)|
|Chopped mushrooms||1⁄4 Pound (About 100 Grams Or 1 Cup)|
|Chopped onion||1⁄4 Pound (About 100 Grams Or 1 Cup)|
|Fresh breadcrumbs||2 Ounce (About 50 Grams Or 1 Cup)|
|Chopped parsley||5 Gram (About 1 Tablespoon)|
|Garlic||1 Clove (5 gm), chopped|
|Oil||1 Fluid Ounce (About 25 Milliliter Or 1 Cup)|
|Onion||1 Small, chopped|
|Diced bacon||1 Ounce (About 25 Grams Or 3 Tablespoon)|
|Flour||1 Ounce (About 25 Grams Or 4 Tablespoon)|
|Tomato concentrate||3 Ounce (Paste, About 75 Grams Or 6 Tablespoons)|
|Water||1⁄2 Pint (About 500 Milliliter Or 2.5 Cup)|
|Beef stock cube||1 , crumbled|
1 Combine all the ingredients for the fritters and divide into 8 balls.
Roll them in the flour, then dip in the beaten egg and roll in the cornflakes and almonds.
Heat the oil to 190Â°C, 375Â°F and fry the fritters for 4 minutes.
2 Cook the spaghetti in boiling salted water for 10-12 minutes, then drain, season and add the butter and cheese.
Mix well and keep warm.
3 Next make the sauce.
Heat the oil in a pan and fry the onion and bacon for 5 minutes.
Add the flour and cook for 1 minute more.
4 Add the remaining ingredients, bring to the boil and simmer for 15 minutes.
5 Season the sauce and strain.
Blend half the sauce with the cooked spaghetti.
6 Arrange the fritters in a circle on a plate and pour the spaghetti in its sauce into the centre.
Serve the rest of the sauce separately.