Australian Bitterballen with Red Desert Dust

Ingredients

 * 250g Butter
 * 200g Veal Mince
 * 50g Onion, finely chopped
 * 10g Red Desert Dust
 * 10ml Lemon Juice
 * 1 sprig Parsley, finely chopped
 * 50g Flour
 * 100ml Milk
 * 100ml Beef Stock
 * 150g dry Bread Crumbs
 * 1 egg, beaten with 15ml water
 * salt and freshly ground Black Pepper to taste
 * Oil for deep frying

Directions

 * Heat just a little butter in a frying pan and saute the Veal and Onions until brown.
 * Drain the Veal in a Colander, then place into a mixing bowl.
 * To the Veal Mince, add the salt, Pepper, half the Red Desert Dust, Lemon Juice, Parsley.
 * Heat the remaining butter in a saucepan] and [[Stir in the flour to make a roux. * Cook this for 2 to 3 minutes, then add the beef stock and milk. This is basically a Volute.
 * Continue to cook, stirring constantly, until it begins boil and thickens.
 * Add the veal mixture to the volute and stir to combine them thoroughly.
 * Remove the mixture from the heat and allow to cool.
 * Then chill for at least three hours in the refrigerator until solid.
 * When the mixture is solid, begin to roll it into bite sized balls.
 * With the remaining Red Desert Dust add this to the Bread Crumbs mix.
 * Then roll the balls in the bread crumbs, and coat with egg and water mixture and then back into bread crumbs again.
 * Heat the oil in a Wok or deep saucepan and fry a couple at a time until golden.
 * Drain on paper towels and serve immediately with Mustard.