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Bacon and onion crispies

The mixture will be very soft: use your fingertips to form it into ball shapes.
Make double the quantity and serve as an appetizer snack with drinks.

ingredients

serves 4
4 rashers back bacon, rinds removed and diced
1 small onion, chopped
40 g (1 1/2 oz) margarine or butter
25 g (1 oz) plain flour
150 ml (1/4 pint) milk
1 teaspoon dried mixed herbs
1 egg, lightly beaten
50 g (2 oz) fresh white breadcrumbs
vegetable oil, for deep-frying

method

1. Melt the margarine in a small saucepan, add the bacon and onion and fry over moderate heat for 3 - 4 minutes.

2. Sprinkle in the flour and stir over low heat for 1 - 2 minutes until straw- coloured. Remove from the heat and gradually stir in the milk.

3. Return the pan to the heat and cook for 2 - 3 minutes, stirring all the time until very thick and creamy. Remove from the heat and leave to cool.

4. Stir the herbs into the mixture, divide into 8 equal portions, then form each portion into a ball. Put the egg and breadcrumbs in separate shallow dishes.

5. Roll each ball in the egg, then coat with the breadcrumbs.

6. Heat enough oil to cover the balls in a deep-fat frier to 180C/350F or until a stale bread cube browns in 60 seconds. Add the balls to the oil a few at a time and deep-fry for 2 - 3 minutes until golden brown on all sides.

7. Drain the crispies on absorbent paper and serve at once.

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