Chicken Bergedils

Tested Recipe with Slight Adjustment Adapted from Eric Low



500g Holland potato (peeled and cut into 2cm cubes)

3 tbsp oil

1 tbsp spice paste

200g minced chicken

½ tbsp meat curry powder

3 tbsp crispy fried shallots

1 tsp coarsely grounded black pepper

2 stalks spring onion (diced)

2 sprigs Chinese celery (diced)

¼ cup corn starch

2 nos eggs (lightly beaten)

Some oil (for deep frying)

Preparation Instructions:

  1. Steam potatoes for 20-30 minutes till soft. Allow to cool before mashing them up with a fork or potato masher.
  2. Heat oil and saute spice paste till fragrant. Add in minced chicken and cook briefly. Add in curry powder and cook until meat juice is almost dried up.
  3. Transfer minced chicken to a mixing bowl. Combine with mashed potatoes and crispy fried shallots. Season with salt and pepper.
  4. Add in spring onions and celery and mix thoroughly. Shape into patties.
  5. Heat oil for deep fying. Dip each patty into corn starch, followed by beaten egg, and deep fry till golden brown. Drain and serve hot.



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