Bergedil

Making bergedils has become one of my specialties. So far, I've gotten pretty good reviews of my bergedils. Judging from the way that these things just disappear from the plates right after being served, I guess, I do make a mean bergedils.

They are otherwise known as potato cutlets, but being a carnivore, I would add minced beef in there.The influence is probably Malay-ish or even Indonesian...I'm not too sure, really. What matters is that they can be addictive as hell and always good as appetizers or as an add-on to any dishes.

Here's how I usually make them:

Ingredients:

• 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)
• 2 cloves
• salt and pepper to taste
• 1 egg beaten

Method:

1. Heat up about 1 tbsp of oil and toss in the shallots,garlic, cloves till fragrant
2. Add in the minced meat, fry till browned, add some parsley and set aside to cool
3. Boil/fry taters till soft. Mash them up and set aside to cool
4. Mix in the cooked minced beef into the mashed taters
5. Season well with salt and pepper and other spices and mix them well
6. Shape them into balls and flatten them slightly
7. When done, coat them with the beaten eggs and deep fry in a very hot pan
8. Fry them till golden brown and drain the oil before serving.