1 cup of Bechamel sauce ( Recipe from the soufflee posting)
1 lb left over meat or any type of ground meat, pre cooked.
1 tbsp parsley
Flour for coating
Egg for coating
Breadcrumbs for coating
Oil for frying
Mix everything including the parsley in the food processor until ground and uniform. Add the bechamel slowly, you only want to add enough to make the meat stick together.
Refrigerate until cold enough to handle.
Mold into little logs about 3 inches long and coat them in flour.
At this stage you can freeze them for later use or refrigerate to firm them up before frying.