November 3, 2017
Friday Flavour: Bergedils (Potato Cutlets Asian-style)
Category: Fabulous Friday Flavours
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
2015-07-14 16:08:26
Yields 25
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Ingredients
- 5-6 potatoes, peeled and cubed
- 4 shallots -finely minced
- 1 garlic, finely minced
- Fresh parsley, finely chopped
- a pinch of coriander powder
- 2 cloves
- salt and pepper to taste
- 1 egg beaten
Instructions
- Heat up about 1 tbsp of oil and toss in the shallots,garlic, cloves till fragrant. Add some parsley and set aside to cool
- Fry taters till slightly soft, but not mushy. Mash them up and set aside to cool
- Mix in the shallots, garlic and cloves 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.
Grubbs n Critters http://grubbsncritters.com/
Comments
This sounds really yummy, Ann. I love potato recipes and meals.
Thanks, Robbie! It’s not quite a meal without potatoes, isn’t it? 🙂