\Foodie 2.7.11


1. Use potatoes are that not too floury, otherwise you will have a tough time trying to shape them. And they are not going to make tasty patties either.

2. When mashing your potatoes, mash only about 70%. Leave the other 30% in rough chunks. This helps the patties hold their shape, and provides some ‘bite’.

3. I find that pre-fried potatoes (as opposed to pre-steamed or pre-boiled) gives the best texture.

– 700g peeled potatoes (use slightly firmer ones), cut into small pieces
– 150g fry shallots (sliced)
– 3 to 4 stalks spring onions, chopped
– Pinches of salt and white pepper to taste
– 1 beaten egg

My favorite all-purpose potato – the Indonesian Brastagi.

Spring onions: use the green parts. Shallots: use plenty.

Fry shallots in oil till crisp and golden. Drain and spread them out to cool.

Using the same shallot oil, fry the potatoes. You can cut them into slices, chunks, wedges, doesn’t matter. They are going to be mashed up, anyway.

Drain the potatoes and then mash. Leave about 30% of the potatoes very roughly mashed, ie, still chunky. This gives the patties a nice bite, and also helps hold their shapes better. Mix in the shallots, spring onions, salt and pepper. Taste test at this stage, but resist the urge to eat them all.

Shape the potatoes into palm sized patties, dip in beaten egg and fry. You need to shallow fry them, so you can’t hold back on the oil. The patties should be semi-submerged in oil.

Drain the begedils/bergedils of excess oil before serving. You can make these a day ahead and keep them chilled in the fridge, and then reheated again in a toaster ovenette. But seriously, with that incredible aroma, you’d want to start eating when they are straight off the pan.


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