Ham Knuckle Accras

Ingredients

Braised ham knuckle

• 1 Quebec pork ham knuckle (700 g to 900 g/1.5 lb. to 2 lb.)
• 2 carrots, peeled and cut into large cubes
• 3 stalks celery, cut into large cubes
• 1 spanish onion, peeled and cut into large cubes
• 1 head garlic, peeled
• 1 bay leaf
• 1 sprig thyme
• 1 sprig rosemary
• 8 cups 2 L veal stock
• Pepper, to taste

Accras (fritters)

• 6 oz. 170 g braised ham knuckle, pulled
• 2 cloves garlic, peeled and minced
• 1/4 bunch parsley, chopped
• 1/4 onion, peeled and chopped
• 1 3/4 oz. 50 g red bell pepper, seeded, brunoise cut
• 1/2 oz. 15 g jalapeno pepper, seeded, brunoise cut
• 2 egg yolks
• 4 1/2 oz 125 g baking powder
• 3 1/2 oz. 100 g flour
• 2/5 cup 100 ml milk
• 2 tsp. 10 ml sambal oelek
• Pepper, to taste