Rosemary Begedil

 
Ingredients:

 - 500g peeled potatoes (use slightly firmer ones), cut into small pieces
- 100g fry shallots ( can use ready ones )
- 3 to 4 stalks spring onions, chopped
- 2 sprigs of fresh rosemary (  wash the rosemary, remove the leaves and chop finely)
- Pinches of  white pepper to taste
- Pinches of salt
- 1 beaten egg
- 1 tsp of corn flour ( to add more if mixture is too wet)
 


Methods :

~ Fry shallots in oil till crisp and golden. Drain and spread them out to cool.

 ~ Using the same shallot oil, fry the potatoes. You can cut them into slices / cutes as they are  going to be mashed up .

~ Drain the potatoes of the oil .

~ Mix in the shallots, spring onions, rosemary and pepper  and salt  then mash.

~ Shape the potatoes into palm sized patties, dip in beaten egg and fry.

~ You need to shallow fry them and be careful of high heat which will burn the patties.

~ The patties should be semi-submerged in oil.
~ Drain the begedil of excess oil before serving. Enjoy!