Australian Bitterballen with Red Desert Dust

Ingredients

 * 250g butter
 * 200g veal mince
 * 50g onion, finely chopped
 * 10g Red Dessert 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 breadcrumbs 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.