Bergedil (Potato and Meat Patties)

There were some questions as to what happened to the potatoes that I dug out when I made potato skins. These people are a curious lot aren't they? Of course I did not throw the potato flesh away as that would have been a waste of perfectly good food.

I made them into Bergedil using Sonia's recipe as a guide. 




I did not make the bergedil on the same day but kept the potatoes in the freezer. I know that cooked potatoes and carrots become mushy when frozen. I have frozen them before when I made extra beef stew. To me, the mushiness is acceptable. Not a good mouth feel but edible. I was not certain if the mushy potatoes would be suitable to make bergedil. There's only one way to find out, right?

I mashed the potatoes once they were thawed and mixed them with minced meat, fried shallots, minced Chinese parsley, salt and pepper. Since the mixture was mushy, I added some tapioca flour to bind the mix. I formed them into patties, dipped in beaten egg and fried till golden brown.

The patties tasted pretty good, very much like what a bergedil should taste like. I made 13 all together, ate one (I am on restricted carbo diet) and the rest disappeared very quickly. Now I know what to do with my potatoes should I make potato skins again. I have a feeling it will happen pretty soon. hah..hah..

Please go to Sonia for the proper Bergedil recipe and also check out her methodology for making fried shallots.

I also want to take this opportunity to wish all my Muslim friends and readers

Selamat Hari Raya Aidil Fitri!

Have a wonderful celebration with your family and friends! I'll be taking a short break. See you next week :)

Bergedil (Potato and Meat Patties)

Recipe source : Inspired by Nasi Lemak Lover

Ingredients :

- 150g baked potatoes, mashed (these were my frozen leftover baked potatoes)

- 200g minced meat

- 3 tbsp fried shallots

- 3 tbsp minced Chinese parsley (daun sup)

- 2-3 tbsp tapioca flour (or cornflour, adjust accordingly)
- salt and pepper to taste

- 1 egg, beaten

- oil for deep frying

Method :
- Mash the potatoes and add minced meat, fried shallots, minced parsley, salt and pepper. Mix until all the ingredients are well combined.
- Add tapioca flour to bind the mixture together.
- Shape into patties and dip in beaten egg.
- Deep fry until golden brown.

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jasline of Foodie Baker.