Recipe Ingredient
- 2 tenggiri fish (mackerel) slices
- 3 potatoes (diced small)
- 3-4 shallots (chopped thinly)
- Some coriander leaves, chopped thinly
- Some Chinese parsley, chopped thinly
- Ground black pepper
- 1 red chilli, seeds removed and chopped thinly
- 1 egg, beaten
Instructions
- Deep fry mackerel slices for a few minutes and let it cool. Tthen remove all bones, mash and keep aside.
- Fry / boil potato slices. Let it cool, then mash them and keep aside.
- Add chopped shallots, chilli, coriander leaves, and Chinese parsley. Add salt and black pepper to taste. Mix well.
- Then make into balls (see picture) and place them on a plate.
- Close plate with cling wrap and keep in fridge till ready to fry.
- Ten mins before frying, take it out from the fridge.
- Heat oil in a deep frying pan, dip the bergedil into the beaten egg just to coat it. Then fry till golden brown. Serve hot as a side dish for rice or as a snack.
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