Mix the egg and the milk in a bowl.
Cut off the crust of the bread and place in the bowl so that the bread soaks up the liquid and gets mushy.
With wet hands, make small balls of the mixture.
Fry them in oil and butter for 10 minutes. Make sure that they are done by testing one.
Parsley dressed carrots
Scrub or peel the carrots. Put them in a pot and cover with water. Season with salt and pepper. Boil until soft.
Melt the butter in a pan and add the flour. Whisk in the milk. Let in boil for about 10 minutes. Stir every now and then. It should be thick and creamy. Season with salt and pepper. Before serving, sieve off the water from the carrots. Mix the carrots with parsley and onion in the sauce. Season with salt and pepper. Serve with lingonberries (or cranberries if you can’t find lingonberries.)