Saturday, August 1, 2009

Bergedils (Potato Patties)

I remember eating my first bergedil when I was about 7 or 8. My mum brought home a couple and coaxed me to try them. I surveyed them with caution, because I was, and still am, a picky eater. I took a feeble bite and promptly spat it out. It tasted floury ... eeeks! Lesson to all parents: if you want to introduce new foods to your kids, give them the best to sample. Otherwise, you are setting yourself up for damage control later.

I only gave bergedils another chance when I was a little older - with much goading. The second time was thankfully, a positive experience ... or I might have crossed bergedils out of my food list forever. My loss, of course.

Now that I have learned how to make them, the only bergedils I eat are the ones that come from my kitchen. They are 100% potato and 0% flour, the way it should be. You can also add minced meat to the patties, although I don't, since my family prefers them plain.

Bergedil 1

Make sure you use a firmer type of potato. Do not use mushy, powdery types like the Russet. I usually use Dutch or Indonesian potatoes, which are quite similar to the Yukon. Firmer potatoes will keep the bergedils' shape better. I love adding loads of spring onions and shallots! Oh, for me, the aroma of shallots being fried ranks right up there with the smells of freshly baked bread and freshly brewed coffee. It's heaven on earth. This is one dish that always satisfies my carbo cravings.

Recipe
- 700g peeled potatoes (use firmer ones), cut into small pieces
- 150g fry shallots (sliced)
- spring onions, chopped
- salt and pepper to taste
- 1 beaten egg

Fry potato pieces in oil until cooked. Drain excess oil and cool. If you prefer a healthier version, you can steam or boil the potatoes first.

Mash potatoes.

Fry sliced shallots till golden brown.

Add shallots, chopped spring onions, salt and pepper to mashed potatoes and mix evenly.

Shape the potatoes into patties.

Dip in egg before frying in oil. Fry till both sides are golden brown.

Drain excess oil and serve.

20 comments:

  1. Ohlala..I must do this!! First you fry the potatoes then mash? Heaven! I love that idea..and my husband will also..I am so fond of shallots and spring green onions.Your anecdote about being a child:) is very sweet! You write beautifully.

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  2. Sounds delicious and looks delicious too. Will definitely give this a try. Sounds like a good brunch item... maybe for this Sunday!

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  3. Monique, Tracie, Zurin: Thank you, ladies! Nice to have some fried items once in a while :)

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  4. I just made potato zucchini pancakes tonight -- I guess we have potato on the brain!

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  5. Great pic and they look really delish!

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  6. Do u use the whole egg? I thought it was just the white.

    Audrey

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  7. Ninette: Want to see your zucchini pancakes, please!

    JL: Thanks!

    Audrey: I used the whole egg but egg white alone is OK too. Up to you.

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  8. The patties look so pretty and nicely cooked!! The presentation is also very impressive.

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  9. do you eat them plain? i like how so many different cultures have a version of this, but they serve them with different toppings and condiments.

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  10. MMMMMMM,....a few weeks ago I made potato patties too & yours look really tasty!! I love them!

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  11. I love Bergedils! Was wondering if I have to pound the fried potatoes? Saw some Malay hawker doing that. Thanks!

    http://kitchentigress.blogspot.com

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  12. Hi all, thank you for your lovely comments.

    Justin: Eaten plain, yes. Or with dips.

    KT: Yes, pound the fried potatoes :)

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  13. Dear The little Teochew,
    I'm the admin for resepi.iluvislam.com and I would like to request for your permission to use your photographs in this recipe.With your permission, these photos will be used in our website.I will fully credit your site then.
    If for any reason you can't allow me to put this on my site then I will respect that completely.Thank you very much for considering this request.

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  14. Hi Strawberry_Ungu, I visited your site and you have a lot of recipes there! Yes, you may use my photo as long as you credit and link it back to my blog. Please let me know when you publish it, so that I can go back and pay you a visit :)

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  15. I will definitely try out the recipe.
    The older Teochew

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  16. These look fantastic. I'm bookmarking this and will definitely try it out one of these days! Thanks for the yummy idea. :)

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  17. hi, made them this aftenoon, it tasted good n the taste is what i had tried in singapore :)

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  18. Hi I just came across this recipe (after 3 years!). I've always made Jap korokke but not bergedils. Will definitely try this, sure sounds and looks yummy!!

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  19. Hi just came across your recipe, looks and sounds yummy. I've always made Jap Korroke, but not Bergedils. Will definitely try this. Question: don't you code the patties before the final frying so that they don't break apart easily? Thanks!!!

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