Calling all potato lovers! Here’s a recipe that you definitely have to try. These hockey-puck-shaped potato meat cakes are called Bergedil, a Malaysian specialty. You can have them on its own, dipping into whatever sauce you prefer, or you can pair it with other dishes.
It’s originally from Indonesia, known as Perkedel, with variations that include mashed potatoes, ground meat, corn, tofu, and fish.
My favorite way to eat bergedil is with Soto Ayam, which is a flavorful chicken noodle soup. The Soto soup softens the potato meat cake, making each bite a wholesome and tasty delight.
This bergedil recipe is one that my family uses, and reminds me so much of home. It’s definitely one of my comfort foods, making me feel a little closer to home. Well, at least until my husband and I can travel to visit our family again.
It’s so good that I’m always tempted to snack on it once I’ve just lifted them from the pan. Hope you’ll have a go at it!
- 3 potatoes (peeled and diced)
- 1/2 lb ground beef
- 1/4 onion (minced)
- 2 cloves garlic (minced)
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp sugar
- 3 green onions (diced)
- 2 eggs
- Cook the potatoes until tender and drain.
- Transfer to a big bowl and mash it.
- Pan fry the beef with onions and garlic. Season with salt, pepper and sugar.
- Once cooked, transfer to the same bowl as the potatoes.
- Add green onions and mix well.
- Take 1-2 tbsp of the mixture and shape it into a hockey puck.
- Break 2 eggs in a separate bowl and beat it.
- Coat the potato meat pucks with the egg and pan fry for 2-3 minutes on each side. Drain on paper towel and enjoy!
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