Dutch Bamischijf


Have you ever heard of a bamischijf? A Dutch snack made of bami, breaded and then fried. You can make the bami to your taste!

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Dutch bamischijf
Veronique van Ohmydish

Made by Véronique

Published at 2021-01-15, this recipe is for 16 people and takes 1 hours 15 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 29-08-2023

1 hours 15 minutes 16 people Snacks
Dutch bamischijf


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  • about 1 kg of bami
  • 60 grams of butter
  • 60 grams of flour
  • 450 ml chicken stock
  • 6 egg whites, flour and breadcrumbs
Dutch bamischijf ingredients
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Kitchen equipment

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  • large pan
  • wooden spoon
  • whisk
  • large bowl or flat container
  • cutting board & chef's knife
  • 3 deep plates
  • deep fryer or Dutch oven with a thick bottom
  • skimmer
  • big plate
  • paper towel

Dutch Bamischijf

1 hours 15 minutes 16 people Snacks

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I made bami according to this recipe but used ham cubes instead of chicken and I cut the vegetables a bit finer. You can also make vegetarian bami for a vegetarian bamischijf.

Preparation - 30 minutes + waiting time

First, make the bami, you can also use store-bought or leftover bami.

Melt 60 grams of butter in a large pan and then stir in 60 grams of flour in one go. Stir until smooth with a wooden spoon and simmer on low heat for a few minutes to remove the flour flavour from the roux.

Then gradually stir in the chicken stock and keep stirring with a whisk. As soon as the sauce has become nice and thick, stir in the bami.

You can now add the bami to a bowl or a large flat container so the bami will cool off faster. Put it in the fridge until it has cooled off completely.

Dutch bamischijf
Dutch bamischijf

Finishing the noodles - 45 minutes

Once the filling has become completely firm, you can shape it into a circle or square. The easiest way is to cut the bami a bit finer first and then shape it. The long strings of the noodles are more difficult to form.

Shaping the Dutch bamischijf
Shaping the Dutch bamischijf

You can start with placing the circles or squares afterwards in the fridge or freezer, but this is not necessary.

Fill a deep plate with flour, a second plate with beaten egg whites and a third plate with breadcrumbs.

First, pass it through the flour, then through the egg white and then through the breadcrumbs. Make sure that the bami is completely covered.

To make sure they are well covered, run them through the flour, egg whites and breadcrumbs again. Repeat until all the bami has been used. You can now freeze them first, but that’s not necessary.

Heat sunflower or other neutral oil to about 180 degrees celsius or 350 degrees fahrenheit. Fry the bamischijven in batches until they have a nice dark colour and serve immediately. Enjoy!

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