Bergedil / Pegedil Kentang ( Malay Potato Patties ) 马来土豆饼

During Ramadan month (fasting month), I always like to prepare some Malay cuisines. Yesterday I made Soto Ayam (Malay noodles soup) and it was well received by my family. Today I share with you first one of the item to serve together with Soto, is this Bergedil, Begedil or Pegedil in Malay or potato patties .

 

First you need to deep fry the potatoes first.

 

Mash it..

 

Mix with other ingredients, I added dried shrimps this time, you may replaced with cooked chicken or beef.

 

Shape into patties, then coat with egg ( this is a must as Bergedil is prepared this way) , and deep fry..

Bergedil / Pegedil Kentang ( Malay Potato Patties ) 马来土豆饼 

4 potatoes (400g), peel the skin, cut into small pieces

1tbsp dried shrimps, soak in water till soften, chopped roughly

1tbsp fried shallots

1tbsp chopped parsley leaves

1/2tsp fine salt or to taste

White pepper powder

1 egg, lightly beaten 

Method

1. Deep fry potatoes till golden brown and cooked. Drained.
2. Using a food processor, to mash the potatoes.
3. Put the mashed potato in a mixing bowl, mixing in chopped dried shrimps, fried shallots, chopped parsley leaves, salt and pepper, mix well. Shape into patties.
4. Coat the patties with egg, deep fry over medium heat till golden brown on both sides.

Recipe by Sonia aka Nasi Lemak Lover

This post is linked to the event Little Thumbs Up (July Event:Potato) , organized by Zoe (Bake For Happy Kids) and Mui Mui (My Little Favourite DIY) , hosted by Jasline (Foodie Baker)