Fondue Balls submitted by Candida Woolcott 

Inspired by Nigella Lawson. A perfect way of using left over ham. These little gems are delicious. Fab as a starter or tasty treat.

55g Butter
1 tbsp Olive Oil
75g Plain flour
150ml Dry White Wine
150ml Milk
Dash of Chicken Stock
1/4 tsp grated nutmeg
100g cooked ham finely chopped
3 tbsp chopped parsley
3 tbsp grated parmesan
25 g breadcrunbs
Oil for frying

- Melt the butter and oil together, add in the flour
- Whisk in the wine, milk and stock slowly over a medium heat.
- Stir continually until the sauce boils and becomes very thick.
- Cook at boiling point for 5 minutes.
- Remove from the heat.
- Add the nutmeg, ham, parsley and Parmesan.
- Transfer to a shallow dish to cool, cover with some wet baking parchment or clingfilm. The parchment or clingfilm must adhere to the mixture like a skin.
- When cool, put into the fridge till cold and solid.
- Roll teaspoons of the mixture into balls and roll in the breadcrumbs.
- Fry in 1cm of veg oil till golden. drain on kitchen paper.