Ingredients:
Clear Bouillon 50 ml 1/5 cup
Whitewine 50 ml 1/4 cup
Butter 20 gr 3/4 oz
Flour 90 gr 3 oz
Cheese (grated) 30 gr 4 Ts
Pumpkin seeds 2 Ts
Eggs 2 pcs
Lollo Rosso 4 leaves
Curly endive 4 leaves
Sour cream 200 gr
Pumpkinseed oil 30 ml 2 Ts

Procedure: Heat bouillon, wine and butter. Slowly add flour. Cook and stir over slow fire until the everything comes off easy from the bottom of the pot. Take it off the fire, add cheese and chopped pumpkinseeds. Add the eggs one by one until you have a smooth dough. Let cool.
With a spoon, form 8 balls and deep-fry them. If you have no deep fryer, you can also use a deep frying pan. Fill with oil.
Serving tips: Season sour cream with salt and pepper. Arrange lettuce leaves on one side of a large plate. Spoon out sour cream onto plate. Sprinkle the dark pumpkinseed oil onto the sour cream. With a toothpick, make swirls in the sour cream. Set cheeseballs onto sour cream and serve.
Tip: Cheeseballs are an easy and tasty way to use up the bits and pieces of cheese that might accumulate in the fridge.The dark pumpkinseed oil makes a nice contrast on the white sour cream. If you can't get it, try Kecap Manis, the thick, black Indonesian Soysauce.