Bergedil is a Malay dish which is often served as one of the many side dishes with Malay mixed rice. Bergedils are also a staple little side that is religiously served with the Malay Dish, Soto (Rice cakes in meat broth) or Mee Soto (noodles in meat Broth). Sometimes, Bergedils are added on as a side when serving Rice with Rendang.
The options of how Bergedils can be served are almost endless. Some days, I just eat it on its own and before I know it, more than 5 pieces will be gone! These Bergedils or Potato Cakes are so versatile – it can be used as an appetizer, as well as served as side, with a dish like a salad or even soup.
For those vegetarians out there, you can just leave out the meat to make it vegetarian. For strict vegans, just spray it with a little olive oil, bake it in the oven till slightly golden brown as an alternative option to using eggs as an outer coating.
With the ongoing month of Ramadhan and Eid just around the corner, this recipe will definitely come in handy to those looking for options for that Iftar, Pre-dawn Meal, as well as those planning meals for that Eid gathering! Definitely one of my favourites, especially for that pre-dawn meal in Ramadhan. Just my bergedil, my rice and me! It all becomes super comfortably, deliciously luxurious!
- 5 medium potatoes
- 200grams Minced Meat (browned)
- 1 teaspoon Garlic Paste
- 2 stalks Cilantro (Coriander) leaves (finely chopped)
- Salt & Pepper to taste
- 1 egg beaten
- Peel potatoes and cut into small wedges.
- Fry potatoes till soft but not crispy.
- Drain potatoes and then mash while warm.
- Add in browned meat and all other ingredients.
- Mix well.
- Roll tightly into balls or desired shape.
- Once compacted, dip balls into egg and fry till golden brown.
- Ideal to be served on its own, as an appetizer or as a side with warm rice.