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For corned beef:

  • 200 grams corned beef
  • 2 tablespoon full cooking oil
  • 3 cloves garlic minced

For the thick gravy:

  • 2 tablespoons full butter
  • 5 tablespoons full flour
  • 150 ml milk
  • 3 tablespoon full edam cheese
  • 2 egg yolks

For the breading:

  • 2 eggs beaten
  • 3 cups breadcrumbs
  • Cooking oil for healthier result, I suggest you to use coconut oil


  1. Stir-fry garlic with cooking oil, add the corned beef, cook about 5 minutes. Turn off the stove, set aside.
  2. Now let’s make the roux. Slowly melt the butter in a skillet or pan. When melted add the flour little by little and stir into a thick paste. Slowly stir in the milk. Make sure the roux absorbs the milk. Add the cheese; stir slowly. Simmer for a couple of minutes on a low heat. Turn off the stove.
  3. Mix the roux and the corned beef in a container, stir well. Add the egg yolks, stir well. Cover the container and refrigerate for several hours, or until the thick gravy has solidified.
  4. Take a heaping tablespoon of the cold, thick gravy and quickly roll it into a small ball. Roll through the egg until all surface of bitterbal covered by the egg, and then put into the breadcrumbs.
  5. Heat some cooking oil in a deep-fry pan. Fry the bitterbals until golden brown. Serve hot with tomato sauce or mayonnaise.