Malay

Bergedel

by Sjaiful A. on Fri, May 25, 2012

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!

Serves 6 people

Make this for your kids' lunch. They will absolutely love it.

To shape the balls, spread some cooking oil onto your palms to prevent it from sticking on your hands.

Foodster's Verdict

Bergedel

Difficulty

  • Preparation
    15minutes
  • Total
    45minutes
INGREDIENTS
    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

    Coating

    1Egg, beaten
    Enough Oil for deep-frying
METHOD

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.

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