Mince green and red pepper and celery in a food processor until it becomes a paste.

Melt butter in a pot. Add the minced meat and cook for approx. 10 min.

Add water, the pepper and celery paste, beef bouillon, curry, and maggi. Cook for 30 minutes.

Add the flour in small portions while stirring constantly with a wooden spoon until a dough forms.

Turn off the heat and remove the dough from the pan. Place on a clean, floured counter, cover with a clean kitchen rag, and let it rest for 30 minutes.

Preheat frying oil to a high temperature.

Shape the mixture into 8 cm cylindric tubes (kroketten) or small balls (bitterballen).

Beat the eggs in a bowl and place the bread crumbs on a flat plate.

Dip each kroket/bitterbal in the beaten eggs and then coat it with the bread crumbs.

Deep fry until brown. Serve warm with yellow mustard.