Instructions: Hard boil the eggs (10 minutes), cool, peel and chop coarsely.

Finely dice the onion and bacon. Heat butter in a pan, saute onion and bacon for 3-4 minutes. Mix into bechamel sauce with the chopped egg.

Form mixture loosely into balls, place on a tray and refigerate 1/2 an hour.

When ready to cook, reform into uniform shapes, patties, balls etc. dip in beaten egg and coat with breadcrumbs.

Deep-fry in hot oil until golden and serve with lemon wedges.

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