bergedils (potato patties)

bergedils (potato patties)

Bergedils are yummy potato patties present in Indonesian and Malay cooking. They are served as a snack, alongside noodles or floating in a bowl of soup. I haven’t really had them before in soup but a friend suggested making them to go along with the mee soto I was going to make. Boy am I glad I did. These patties are a match made in heaven with mee soto. They soak up (but do not disappear) the rich mee soto soup and provide a delicious accompaniment to the dish. You can also make these patties to accompany other dishes like curry and rice. Or you can just make these patties. There is something about fried potatoes – actually, I just think that there IS something about potatoes and how after eating some, you feel oh so good…!

Recipes vary and some people like to add meat to these patties. I on the other hand am more of a purist. Besides, there would be meat in the mee soto or curry, or whatever else you are serving this with. But, if desired, you can fry up some minced beef or pork and add it to the mixture. The traditional method of cooking the potatoes is frying them till golden brown. However, I was lazy and also felt boiling the potatoes would be a healthier route since we were going to fry the patties anyway. As such, I just boiled my potatoes to cook them. Feel free to add any other aromatics like chopped cilantro to the patty mixture. I didn’t have time so I just added spring onions, fried shallots, salt and pepper.

Bergedils (Potato Patties)

Makes about 12 or more patties, depending on the size of patty.


  • 600g yellow skinned potatoes (Yukon Golds), peeled and diced or cut into medium sized pieces for faster cooking
  • 1/4 cup sliced spring onions
  • 1/4 cup fried shallots
  • 1/4 cup cilantro, chopped (optional)
  • salt and white pepper to taste
  • 1 egg, beaten
  • Oil, for frying


  1. Cook the potatoes by boiling them for about 10 minutes or until potatoes can be pierced through easily.
  2. Mash the potatoes. Add the spring onions, fried shallots and mix.
  3. Season mixture with salt and pepper
  4. To assemble patties, roll about 2-3 tablespoons (depending on how big you want your patties to be) of potato mixture into a ball. Flatten and dip both sides in beaten egg.
  5. Heat enough oil for shallow frying in pan. Once oil is shimmering, add the potato patties and cook till each side is golden brown.
  6. Drain on rack and serve warm.
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