This week has been obscenely manic. I have been pulling a 16 hour work-day for several continuous days while still trying to recuperate from the last few weeks of work avalanche. As a result, I haven’t spend an hour in the kitchen and neither have I had the time to blog. It makes me feel “meh”.
I still have more than 200 blog posts pending to be read from the last 4 days and I haven’t had any chance at all to even just read ONE. It’s not the loveliest of a week and unfortunately, not unexpected on the work front. I have only managed a little breather today.
Attempting to get on with Monthly Mystery Munchies #4 would have been a big feat. I’d still push it (and I know it would be crazy!) and so when Gen suggested that we postpone this week’s feature, I was glad to oblige. Besides, I have been a little stuck with my own theme this time round and a little extra time to tinker is always good under the circumstances.
So, Monthly Mystery Munchies this week will be postponed. Instead, I thought I’d do a re-post of an old recipe for this week’s Friday Flavours. It’s one of my specialty and one that I would make when I have a craving for something starchy (potatoes), meaty (beefy) and a taste of home.
These are known as Bergedils. They are like potato cutlets, but spiced up (not spicy, just using spices) and then coated with egg before being deep fried. I (shamelessly declare) make mean Bergedils. Once you pop, you can’t stop.
Have a go!
Bergedils (Spiced Potato Cutlets)
Addictive Malay/Indonesian inspired side-dish of Spiced Potato Cutlets
200g minced beef (or substitute with chicken if you like)
3-4 potatoes, peeled and cubed
4 shallots -finely minced
1 garlic, finely minced
Fresh parsley, finely chopped
a pinch of coriander powder
a pinch of nutmeg (optional)
salt and pepper to taste
1 egg beaten
Heat up about 1 tbsp of oil and toss in the shallots,garlic, cloves till fragrant
Add in the minced meat, fry till browned, add some parsley and set aside to cool
Boil/fry taters till quite soft, but not mushy. Mash them up and set aside to cool
Mix in the cooked minced beef into the mashed taters
Season well with salt and pepper and other spices and mix them well
Shape them into balls and flatten them slightly
When done, coat them with the beaten eggs and deep fry in a very hot pan
Fry them till golden brown and drain the oil before serving.
Boiling the potatoes can make them too soft once mashed-up o be made into a cutlet. It would turn into mush once you coat it with the beaten egg and fry it. If you choose to boil, make sure the taters don't get too soft.
Frying is a better option. They are crisp on the outside and soft on the inside, making it easier to hold the taters together when you roll them up. Your bergedils would also last longer.