Entry id: 1892


by Sjaiful A., on Fri, May 25, 2012

Fancy some Malay-styled mash? These delightful balls of potatoes are a great addition to your lunch menu. Bergedel has a nice golden outer layer and yummy fluffy mash on the inside.

"Great balls of potatoes!"


Sautéed Shallots and Garlic

4 Shallots, thinly sliced
2 Cloves of Garlic, thinly sliced
1 Tbs Butter

Potato Mixture

4-6 Medium Potatoes, peel, boiled and then mashed
A handful of Parsley, roughly chopped
1 Egg
Salt and White Pepper for seasoning


1Egg, beaten
Enough Oil for deep-frying


Make this for your kids' lunch. They will absolutely love it.

To shape the balls, spread some cooking oil onto your palms to prevent it from sticking on your hands.


Sautéing shallots and garlic :

1. Saute shallots and garlic with butter until they caramelised.

How to make the potato mix :

1.Mix ingredients together and combine it with the sautéed shallots and garlic.

Making the 'bergedel' :

1 .Scoop a heaped tablespoon of the potato mix, shallots and garlic combination. Form a ball.

2. Coat the ball with egg.

3. Deep fry until golden brown.



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