• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

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


  1. Deep fry mackerel slices for a few minutes and let it cool. Tthen remove all bones, mash and keep aside.
  2. Fry / boil potato slices. Let it cool, then mash them and keep aside.
  3. Add chopped shallots, chilli, coriander leaves, and Chinese parsley. Add salt and black pepper to taste. Mix well.
  4. Then make into balls (see picture) and place them on a plate.
  5. Close plate with cling wrap and keep in fridge till ready to fry.
  6. Ten mins before frying, take it out from the fridge.
  7. 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.
  8. Reshwani's blog can be found http://www.daily-cuppa.blogspot.com target=_blankwww.daily-cuppa.blogspot.com

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1 thought on “Indonesian Fish Cutlets”

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