Beef Bergedil Soto

For the Beef Bergedil:

1. Add potatoes, cream, butter, salt and pepper together.
2. Mash until all the ingredients come together and mix in 1 egg.
3. Divide the mashed potatoes into 6 balls.
4. Set aside.
5. Add all ingredients together, and mix by hand until well combined.
6. Divide the meat mixture into 6 balls
7. Set aside.
8. Prepare a bowl each for flour, eggs and bread crumbs. Make sure that the bowls are big enough to place a fist sized ball.
9. Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped patty.
10. Roll a peeled egg in flour, then pop it in the middle of the patty.
11. Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
12. Roll the meat-wrapped egg in flour again, then wrap it with the mashed potatoes gently.
13. Roll the potato ball in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs.
14. Roll in the egg and breadcrumbs again for a really good coating.
15. Chill the bergedil in the fridge for at least 1hr.
16. Prepare a deep pan with oil for frying.
17. Carefully lower the potato meatballs into the pan and cook for 4 minutes, or until golden, turning them every so often.
18. Remove with a slotted spoon and drain on kitchen paper.

For the chicken soup:

1. Blend all herbs and spices together till fine using a food processor.
2. In a pot, heat 4 tablespoons of vegetable oil.
3. Fry spice paste until fragrant and well tempered.
4. Add in chicken stock, cinnamon stick, cloves and cardamom.
5. Simmer for 5 to 10 minutes before serving.
6. To serve:
7. Spoon soup into a bowl.
8. Place potato meat ball into the soup.
9. Garnish with chopped coriander