November 3, 2017

Friday Flavour: Bergedils (Potato Cutlets Asian-style)

It’s been a while since I made these delicious addictive potato cutlets.  It’s one of my specialties and I thought that for this week, I’ll bring back an old recipe I love so dear to share with the world what good food is made of.

By that, I mean not only potatoes with some meat dipped in eggs then deep-fried. It’s the entire package where everything is mashed and moulded by hand. Sealed with an everlasting love.

This time only taters were used.

Warning: (Still) Extremely addictive!

 

Bergedil
Yields 25
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Ingredients
  1. 5-6 potatoes, peeled and cubed
  2. 4 shallots -finely minced
  3. 1 garlic, finely minced
  4. Fresh parsley, finely chopped
  5. a pinch of coriander powder
  6. 2 cloves
  7. salt and pepper to taste
  8. 1 egg beaten
Instructions
  1. Heat up about 1 tbsp of oil and toss in the shallots,garlic, cloves till fragrant. Add some parsley and set aside to cool
  2. Fry taters till slightly soft, but not mushy. Mash them up and set aside to cool
  3. Mix in the shallots, garlic and cloves into the mashed taters
  4. Season well with salt and pepper and other spices and mix them well
  5. Shape them into balls and flatten them slightly
  6. When done, coat them with the beaten eggs and deep fry in a very hot pan
  7. Fry them till golden brown and drain the oil before serving.
Grubbs n Critters http://grubbsncritters.com/
This recipe was first posted way back in 2009.


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Comments
  1. Robbie Cheadle

    This sounds really yummy, Ann. I love potato recipes and meals.

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