Piece by piece…

I did not cook anything really special when my girl came home on Friday for the weekend but I made these bergedil or potato patties or croquettes for her. She loves bergedil and at times, they are available at my regular Malay kuih stall at Bandong here. They’re not bad, I would say, though they are usually a tad too oily.

There were two potatoes left in the house so that was all I had to work upon. I washed them, cut them into quarters (so it would be easier to cook) and boiled them. In the meantime, I chopped some spring onions from my garden and peeled, sliced and pounded one Bombay onion…

spring onionsBombay onion

…and I also soaked some udang kering (dried prawns) and pounded them to add to the ingredients. After that, I added some breadcrumbs…

Udang keringBread crumbs

In the past, I had pounded my own cheese crackers but there wasn’t any in the house and I saw a half-used pack of breadcrumbs in one of the airtight containers in the pantry so I just decided to use that instead. Of course, it would be nice to add minced meat, beef especially, but I decided to do it differently.

I mixed everything together and then I put in the boiled potatoes, peeled and eyes removed…

Mix wellAdd potatoes

…and mashed them well. I broke an egg and beat it and added a bit to the mixture as a binding agent…and saved the rest for use later.

Once everything was ready…

Ready to roll

…I rolled the mixture into little balls and flattened them into pieces…


…ready to be fried.

I heated some oil in a pan and once it was hot enough, I dipped each piece into the aforementioned egg, coated it with breadcrumbs and dropped it into the oil to fry till golden brown…

Potato croquettes 1

There you are! I let the pieces stand on some kitchen towel for a while to absorb any excess oil…before putting them in a plate to serve…

Potato croquettes 2

It certainly was not difficult to make and I sure would want to make some more some other time and try adding some other ingredients like cheese or ham or bacon. I bet with those, they would taste great too!

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

15 thoughts on “Piece by piece…”

  1. They look good!!! πŸ™‚

    Tasted good though I wouldn’t mind a bit more of the dried prawns for a stronger taste and fragrance.

  2. I love potato croquette and it has been a while since I made one. More or less the same ingredients that you used.

    Lovely tea snack.

    Yes, very nice…and my girl loves potatoes…in any form. πŸ˜‰

  3. I love potatoes and would definitely love these too. With chilli sauce, I can wallop a few pieces. Yumzzzz

    Yes, lovely with chili dip. Good eaten on its own too.

  4. Wonderful. You have reminded me to make this more often. I know some people also add corned beef to it.

    Yes, my missus used that the first time – not very successful though as we were still learning how to go about it. The second time, I used luncheon meat, also not quite a success but this time around, it turned out pretty well. Practice makes perfect.

  5. Whenever I see bergedil, I think of that Singaporean sitcom Under One Roof, there was one episode where this snack is featured very prominently πŸ˜€

    I don’t remember bergedil. Whose favourite was it? Moses Lim? I remember Ah Ma’s ice kacang with attap chee though.

  6. Wow, thanks for sharing the recipe, I love bergedil. I always take a piece at my regular chap farn stall.. Mine has a very strong taste of daun ketumbar.. No meat.. I can wallop 5 pieces!

    I’ve one whole pot of those leaves growing in a pot in my garden. My girl does not like those leaves so I would never add to anything when she’s home. I just used a sprig for presentation as you can see in the last two photos. Only chopped spring onions added.

  7. I loves these, if i see this, usually i will order it…

    You can try making your own. It’s not difficult.

  8. i’ve never seen a step-by-step process for bergedil before, so this is quite enlightening πŸ˜€ and hmmm, i think it’s been years since i had bergedil πŸ™‚

    Hah!!! You’re not in the same league, eh? πŸ˜‰ This is simple stuff but they do have something similar in other cuisines like the Japanese krokke and croquettas in Spanish cuisine. A rose by any other name.

  9. Wow, your bergedil looks so impressive! Golden brown and crispy. I am sure they were gone in one sitting.

    There were a few left, could not manage to finish all – too many.

  10. Looks good, you sure you don’t want to run a restaurant? πŸ˜›

    Ooooo…coming from a celebrity food blogger, that sure is a compliment. Hehehehehe!!!!

  11. I like bergedil.
    During UNI days…my lunch was usually a plate of rice with 1 vege & bergedil. Because its cheaper than a piece of chicken. hehe…

    My girl loves it too – would buy a lot when available, let her bring to her school to heat up and eat for her meals.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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