Bergedil Kentang

 Bergedil Kentang 

Original recipe taken from the Internet, sorry can't remember the source clearly

INGREDIENTS 

1/2 kg potato 

200g minced meat (fry without oil in advanced)

2 teaspoon white pepper (I used 3/4 teaspoon white pepper powder)

1 tablespoon fried shallot

2 tangkai daun sup (I used culantro, chopped finely) 

1/2 large onion (diced)

2 eggs (separate egg white and egg yolk)

3/4 teaspoon salt 

1/2 teaspoon sugar 

Kucai leaves 

Tornado kale leaves 

STEPS

1. Fry diced potato with small fire in advanced until cooked and set aside. 
2. Mash potato while it's still warm.
3. Mix up all the ingredients except egg white (reserve for coating prior frying).
4. Shape bergedil into round flat pancake shape.
5. Coat with egg white.
6. Fry bergedil in half submerged oil using mid fire. 
7. Serve.

STORAGE: 

• Bergedil freezes well. First, they must be fried first. Then, bergedil can be frozen after that. 
• After taking out from freezer, best to thaw in fridge before reheating it.