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BERGEDIL

Crispy on the outside and soft on the inside; bergedil is the Malay hashbrown. It is a fried mashed potato patty, great alone or as a side dish.

ingredients

Bergedil:

  • 2kg potatoes

  • 300g minced meat of choice (chicken/beef)

  • 1 tsp black pepper

  • 1 tsp salt

  • 1 tsp ginger powder

  • 1 tsp garlic powder

  • 1 tsp ground nutmeg

  • 3 tsp minced garlic

  • 2 large onions

  • spring onions chopped finely

  • Cilantro chopped finely

  • 1 Egg (Beaten)

Steps

  1. Boil potatoes until soft.

  2. Mash potatoes together

  3. Add minced meat, salt, pepper, garlic and ginger. Mix together.

  4. Add chopped onions, cilantro, spring onions. Mix thoroughly.

  5. Refrigerate for an hour.

  6. Remove from fridge. Separate potato mixture into spoonfuls.

  7. Roll and flatten each spoonful of potato mixture into patties.

  8. Soak each pattie in beaten egg.

  9. Transfer to a pan of hot oil and fry until both sides turn golden brown, flipping sides regularly.

  10. Remove potato cutlets and drain off excess oil.

Brought to you by:

CMM Logo

Done by:

Daryl Lee Yong Xian

Wee Tong Lin, Eva

Wong Kar Wai Naomi Abigail

Wong Yan Whye Beth

TB04

In collaboration with:

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