POTATO FISH CAKE / BERGEDIL IKAN

Beef or chicken cake aka" Bergedil" are more popular here in Malaysia as compared to fish cake. These dish made a great appetizer. I happened to have extra fish that I need to clear off so I made this fish cake. Simple and serve best with chili sauce.

Potato Fish Cake / Bergedil Ikan

 

Ingredients:

small onion , finely chopped

500 g fish fillets, skinned

500g mashed potatoes

1 egg (lightly beaten)

3 green onions (finely chopped)

1/4 tsp garlic powder

1 tsp lemon juice

1/2 tsp pepper

1 tsp salt, or to taste

3 tbsp canola oil (for frying)

Directions:

1. Boil potatoes for about 15 minutes, or until tender.
2. While the potatoes are boiling, sear the fish fillets in a frying pan with a bit of oil for 5-10 minutes over medium heat. When they are almost fully cooked, remove from heat and flake into bits with a fork.
3. Drain potatoes and place into a large bowl. Quickly mash with a potato masher
4. Mix the flaked fish into the mashed potatoes. Add in the onions, green onions, garlic powder, salt and pepper until well combined.
5. Using your hands, roll a portion of the mixture into a ball and form small patties (a little bigger than a squash ball, or larger if you like).
6. Roll over beaten eggs/ Place fish cakes in a frying pan with oil over medium heat.
7. Fry each potato fish cake for about 5 minutes on each side until golden brown. Drain on a paper towel-lined tray or plate

Bab bergedil ini jarang sekali kita menggunakan ikan. Biasanya daging atau ayam akan menjadi favourite. Kali ini saya menggunakan ikan, kebetulan ternampak dalam majalah SAJI April 2012, saya olahkan resipinya sedikit. Sedap makan bersama nasi atau sebagaisajian pembuka selera.

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