These Porcini Mushroom Bergedils (potato cutlets) are fun to make plus they taste great! Impress the fam with a twist on this Asian fav! Great as a snack or with noodles on the side!
This vegetarian recipe uses simple ingredients, just add on our ready-to-eat La Madia Regale Porcini Mushroom Pate for real depth of flavour!
Ingredients:
- 250g potato peeled & cut into chunks
- 50g La Madia Regale Porcini Mushroom Paté
- 1 stalk Chinese celery leaves finely chopped
- 1 Tbsp Crispy fried shallots
- 1/2 Tbsp cornstarch
- 1 tsp sugar
- 1/2 tsp salt or more to taste
- 1/4 tsp ground white pepper
- Cooking Oil for Frying
- 1 Egg beaten
- Boil potatoes in water until cooked. Drain well and roughly mash.
- Add the rest of the ingredients and mix everything thoroughly.
- Shape into patties and put it in the fridge to cool down without covering for 1 hour. We don't want to fry them when they are warm as they will be fragile and break apart during frying
- Lightly oil your palms with some cooking oil. Form the mashed potato mixture into balls, then slightly flatten into patties, about 1/2-inch in thickness.
- Coat the bergedils in an egg you had beaten earlier
- Preheat about 1-inch of cooking oil. When the oil is hot enough, lower the heat to medium.
- Deep fry until golden brown on one side, about 2-3 minutes and then flip over to the other side and fry until golden brown for another 2-3 minutes.
- Place on absorbent paper towel and serve warm or room temperature on its own or with other dish.