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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
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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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