Aug 26, 2012

Great Balls of Potatoes! - Bergedel

Fancy some Malay-styled mash? These delightful balls of potatoes are a great addition to your lunch menu. Bergedel has a nice golden outer layer and yummy fluffy mash on the inside.

Sautéed Shallots and Garlic

4 Shallots, thinly sliced
2 Cloves of Garlic, thinly sliced
1 Tbs Butter
Potato Mixture
4-6 Medium Potatoes, peel, boiled and then mashed
A handful of Parsley, roughly chopped
1 Egg
Salt and White Pepper for seasoning
1Egg, beaten
Enough Oil for deep-frying.

Sautéing shallots and garlic :

1. Saute shallots and garlic with butter until they caramelised.

How to make the potato mix :

1.Mix ingredients together and combine it with the sautéed shallots and garlic.
Making the 'bergedel' :

1 .Scoop a heaped tablespoon of the potato mix, shallots and garlic combination. Form a ball.

2. Coat the ball with egg.

3. Deep fry until golden brown.
Form the mixture into balls, coat with egg then deep-fry.
Fry the balls until golden brown.



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