Bitterballen tend to be enjoyed by the Dutch and foreigners alike - piping hot ragu balls with a crunchy crust. Known by most today as made with beef or veal, but with the right plant-based ingredients, you can get the same texture and same flavours! This one was made from veggies such as soya, I was told by the chef. But what's most important here: the crust was super crunchy and sturdy, not limp at all. Perfect bitterball, and without any animal cruelty!
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