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I made bami according to this recipe but used ham cubes instead of chicken and I cut the vegetables a bit finer. You can also make vegetarian bami for a vegetarian bamischijf.
First, make the bami, you can also use store-bought or leftover bami.
Melt 60 grams of butter in a large pan and then stir in 60 grams of flour in one go. Stir until smooth with a wooden spoon and simmer on low heat for a few minutes to remove the flour flavour from the roux.
Then gradually stir in the chicken stock and keep stirring with a whisk. As soon as the sauce has become nice and thick, stir in the bami.
You can now add the bami to a bowl or a large flat container so the bami will cool off faster. Put it in the fridge until it has cooled off completely.
Once the filling has become completely firm, you can shape it into a circle or square. The easiest way is to cut the bami a bit finer first and then shape it. The long strings of the noodles are more difficult to form.
You can start with placing the circles or squares afterwards in the fridge or freezer, but this is not necessary.
Fill a deep plate with flour, a second plate with beaten egg whites and a third plate with breadcrumbs.
First, pass it through the flour, then through the egg white and then through the breadcrumbs. Make sure that the bami is completely covered.
To make sure they are well covered, run them through the flour, egg whites and breadcrumbs again. Repeat until all the bami has been used. You can now freeze them first, but that’s not necessary.
Heat sunflower or other neutral oil to about 180 degrees Celsius or 350 degrees Fahrenheit. Fry the bamischijven in batches until they have a nice dark colour and serve immediately. Enjoy!