Healthy Gourmet Burgers
(July-August 2008)
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| 21/7/2004 |
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Potato & Rambutan Cutlet (Bergedil Rambutan) Recipe by Chef Wong Yoke Kei, Cititel Hotel Mid Valley
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Ingredients
250g potatoes, boiled and peeled
100g minced beef
3 young kaffir lime leaves, finely sliced
1 tablespoon chopped coriander
1 medium-sized onion, peeled and chopped
1 tablespoon fried shallot crisps
1 pinch white pepper
1/4 teaspoon salt, or to taste
6 rambutans, peeled and seeded
2 tablespoons flour
300ml oil, for deep frying
1 egg, beaten
Method
In a mixing bowl, mash the potato and mix it with the minced meat. Add the rest of the ingredients except rambutan and egg. Mix well.
Shape the mixture into a cutlet around the rambutan, so that the rambutan forms the middle. Coat the cutlet lightly with flour.
Heat oil in a wok. Dip the cutlet into the beaten egg and deep fry until golden brown. Serve hot.
Note
As an alternative, you can chop the rambutans and mix them in with the mashed potato mixture. If you do this, double the amount of rambutans.
For more food and wine stories and recipes, pick up the latest issue of Flavours (July - August 2004), Malaysia's premier food magazine, available at major bookstores and newsstands or email cir.ccu@thestar.com.my for subscription details.
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