Bergedel Recipe(Potato and Fish Cakes Recipe) |
Ingredients: Serves 6-8 |
750 g potatoes 3 tablespoons oil 2 tablespoons chopped onion 1 tablespoon ground garlic 250 g flaked cooked fish 1 teaspoon freshly ground black pepper 1 teaspoon salt ½ teaspoon ground cloves 4 tablespoons plain flour 2 eggs, beaten to blend oil for deep-frying |
Method: Cook potatoes in boiling water for 16 to 20 minutes (or microwave on High) until soft. Drain very well and peel, then mash fine. Heat oil in a wok over medium heat and fry onion and garlic for 5 to 6 minutes or until softened and lightly browned. Mix with mash, fish, pepper, salt and cloves until well blended. Heat oil in a wok over medium heat. With well-floured hands, roll egg-sized balls of mash into flat patties. Dust each bergedel lightly with flour, then coat well with the beaten egg and slip into the hot oil. Deep-fry in batches, for 3 to 5 minutes per batch, turning once, until golden brown. Drain well on kitchen paper and serve hot. Note: You can use any white fish – even drained canned water-packed tuna, in a pinch. |
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