Tongan-style Bamischijf

Ingredients

In this Tongan adaptation of the Bamischijf, we incorporate Tongan-style fried noodles, which are thinner and have a slightly different texture compared to the original Dutch version. Additionally, we infuse the filling with Tongan spices and flavors, such as coconut milk, ginger, and chili peppers, to give it a tropical kick. The result is a unique fusion of Dutch and Tongan cuisines, creating a dish that celebrates the best of both worlds. We alse have the original recipe for Bamischijf, so you can check it out.

• 2 cups (470ml) cooked Tongan-style fried noodles 2 cups (470ml) cooked Tongan-style fried noodles
• 1 cup (240ml) mixed vegetables (carrots, peas, bell peppers), finely chopped 1 cup (240ml) mixed vegetables (carrots, peas, bell peppers), finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon coconut milk 1 tablespoon coconut milk
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 48g, 4g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the cooked Tongan-style fried noodles, mixed vegetables, onion, garlic, coconut milk, ginger, soy sauce, chili powder, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a small portion of the noodle mixture and shape it into a small patty. Repeat with the remaining mixture.
3. 3.
   Dip each patty into the beaten eggs, ensuring it is fully coated.
4. 4.
   Roll the patties in breadcrumbs, pressing gently to adhere the breadcrumbs to the surface.
5. 5.
   Heat vegetable oil in a deep pan or skillet over medium heat.
6. 6.
   Fry the patties in batches until they turn golden brown and crispy on both sides. Remove from the oil and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the Tongan-style Bamischijf hot and enjoy!

Treat your ingredients with care...

• Tongan-style fried noodles — If you can't find Tongan-style fried noodles, you can substitute with thin egg noodles or vermicelli noodles.
• Coconut milk — Use full-fat coconut milk for a richer flavor. Shake the can well before using to ensure the cream and liquid are well combined.
• Chili powder — Adjust the amount of chili powder according to your spice preference. Add more for a spicier Bamischijf or reduce it for a milder flavor.

Tips & Tricks

• To make the Bamischijf extra crispy, double coat them by dipping them in the beaten eggs and breadcrumbs twice.
• Serve the Tongan-style Bamischijf with a side of Tongan-style salad for a complete meal.
• Experiment with different vegetables and spices to customize the filling according to your taste preferences.
• If you prefer a healthier version, you can bake the Bamischijf in the oven instead of frying them. Preheat the oven to 200°C (400°F) and bake for 20-25 minutes, flipping halfway through.

Serving advice

Serve the Tongan-style Bamischijf as a snack or appetizer. They can also be enjoyed as a main course alongside a fresh salad or steamed vegetables.

Presentation advice

Arrange the Tongan-style Bamischijf on a platter and garnish with fresh herbs, such as cilantro or parsley, for a pop of color. Serve with a side of Tongan-style sauce or chutney for dipping.