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.
"Great balls of potatoes!"
Sautéed Shallots and Garlic
4 Shallots, thinly sliced
2 Cloves of Garlic, thinly sliced
1 Tbs Butter
4-6 Medium Potatoes, peel, boiled and then mashed
A handful of Parsley, roughly chopped
Salt and White Pepper for seasoning
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.