Bergedil

Fried Potato Croquettes

These fried potato patties are truly delicious with lontong (page 208) and soto ayam
(page 212). Sometimes, my mother even served them for dinner, to go with rice and
other meat dishes. They can also be served as a snack, on their own. My kids love them.

makes 8 servings

330 g or 1½ pounds russet potatoes

300 g or 11 ounces ground beef

2 stalks spring onions (scallions), use
green part only, sliced very finely

2 tablespoons coriander leaves (cilantro),
stemmed, chopped finely

2 teaspoons finely sliced shallots, fried

½ teaspoon ground nutmeg (buah pala)

1 teaspoon freshly ground black pepper

1 teaspoon salt

2 eggs, separate yolks from the white

2 cups corn oil

1.   Place potatoes in a large saucepan and cover with
sufficient cold water. Bring to a boil. When the potatoes
can be pierced through easily with a paring knife, drain
the water and let the potatoes cool. Peel and mash
the potatoes.

2.   Combine the mashed potatoes, ground beef, spring
onions, coriander leaves, fried shallots, nutmeg, black
pepper and salt. Add one egg yolk first. Mix well. If the
mixture is still dry, add the second egg yolk.

3.   Form the mixture into patties using about
2 tablespoons mixture per patty.

4.   Beat egg whites and set aside.

5.   Heat a wok and add the corn oil. When the oil is
glistening, dip each bergedil patty into the egg whites and
slide into the wok to fry until light golden brown. Do not
overcrowd the wok. Turn the patties over midway.

6.   Remove each patty carefully with a slotted spoon
and transfer to a platter lined with absorbent paper.
These bergedil are best served immediately.

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