Dutch bamischijf
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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!
Nutrition balance score
Nutrition per serving
Of which sugars
2.16 g
Of which saturated fats
2.85 g
Recipe dutch bamischijf
Ingredients
Step of
Ingredients
Kitchen equipment
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Recipe dutch bamischijf allergens
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2021-01-15, this recipe is for 16 persons and takes 1 hours 15 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-12-31
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.
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.
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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Per 1 serving / piece:
Of which sugars
2.16 g
Of which saturated fats
2.85 g
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 3.75 | gram | of butter | milk | 27.56 | 0.03 g | 0.03 g | 3.09 g | 2.03 g | 0.03 g | - | 0.19 mg | - | 0.49 mg | 0.08 mg | 0.56 mg | 0.75 mg | - | - | - | - | - | 0.05 mg | 0.04 mg | - | - | - | - | - | - | - | - |
| 3.75 | gram | of flour | gluten | 13.65 | 2.62 g | 0.06 g | 0.06 g | 0.01 g | 0.43 g | 0.11 g | 0.08 mg | 0.04 mg | 0.75 mg | 0.75 mg | 6.75 mg | 3.75 mg | 0.01 mg | 0.04 mg | - | - | - | - | - | - | - | 0.01 mg | - | 1.31 µg | - | - | - |
| 28.13 | ml | chicken stock | celery | 1.69 | 0.03 g | - | 0.14 g | 0.08 g | 0.14 g | - | 104.06 mg | 0.06 mg | 1.13 mg | 0.14 mg | 1.13 mg | 0.84 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - |
| 0.38 | egg whites, flour and breadcrumbs | egg, gluten, soy | 28.72 | 5.48 g | 0.45 g | 0.22 g | 0.11 g | 0.98 g | 0.30 g | 63.75 mg | 0.09 mg | 1.50 mg | 0.75 mg | 22.50 mg | 7.50 mg | 0.02 mg | 0.07 mg | - | - | 0.45 mg | - | - | 0.04 mg | 0.02 mg | - | - | - | - | - | - | |
| 0.06 | kg | of bami | egg, gluten | 88.75 | 11.06 g | 1.63 g | 2.94 g | 0.63 g | 4.06 g | 0.81 g | 281.25 mg | 0.50 mg | 9.38 mg | 6.25 mg | 37.50 mg | 34.38 mg | 0.04 mg | 0.75 mg | - | - | 0.63 mg | 0.25 mg | 0.01 mg | 0.03 mg | 0.04 mg | 0.06 mg | 0.06 µg | 3.13 µg | - | - | - |
| 160.38 | 19.21 g | 2.16 g | 6.45 g | 2.85 g | 5.63 g | 1.22 g | 449.33 mg | 0.69 mg | 13.24 mg | 7.97 mg | 68.44 mg | 47.22 mg | 0.08 mg | 0.86 mg | - | - | 1.08 mg | 0.30 mg | 0.04 mg | 0.07 mg | 0.06 mg | 0.08 mg | 0.06 µg | 4.44 µg | - | - | - | ||||
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