Panko-Crusted Bitterballen Ragout Toastie

Method

1. Finely chop the onion. Melt 40% of the butter in a 20 cm frying pan, add the onion and minced beef and cook on medium-high heat for 6 min, breaking the meat up with a spatula, until no pink remains and it starts to brown.

   Add in this stepButter 10 gOnion ½Minced beef 120 g

   medium-high heat

2. Sprinkle the flour over the meat and stir for 1 minute to cook out the raw taste, then pour in the hot stock a little at a time, stirring constantly. Cook on medium-low heat for 5 min, until thick enough to sit on a spoon without running off, then add the parsley, nutmeg and pepper and taste.

   Add in this stepPlain flour 4 tbspBeef stock, hot 200 mlParsley, chopped 2 tbspGround nutmeg 1 pinchBlack pepper to taste

   medium-low heat

3. Spread the ragout on a wide plate to cool, then chill for 30 min. Cold ragout is easy to spread and won't run out while frying.

4. Spread the ragout 1 cm thick over half the bread slices, leaving a 5 mm border. Lay on the Gouda, top with the remaining slices and press firmly with your palm.

   Add in this stepWhite sandwich bread (1.5 cm slices) 4Gouda cheese slices 2

5. Beat the eggs and milk in a wide dish and put the panko in another. Dip the sandwiches quickly in the egg on both sides and the edges, then press the panko on all over.

   Add in this stepEggs 1Milk 2 tbspPanko breadcrumbs 50 g

6. Heat the oil and the remaining butter in a 26 cm pan on medium heat. When a panko crumb sizzles gently straight away (about 170 °C), add the sandwiches and fry for 3 min per side, pressing lightly with a spatula, until deep golden and the cheese has melted. For 3 to 4 servings, fry in two batches, and lower them in away from you to avoid splashes.

   Add in this stepVegetable oil 2 tbspButter 15 g

   medium heat

7. Rest briefly on kitchen paper, cut diagonally and serve with mustard.

   Add in this stepMustard 2 tsp