Low Carb Bergedil (Malaysian Potato Patties)
Reinvent a beloved Malaysian classic with this Low Carb Bergedil, a delectable take on traditional potato patties that's perfect for health-conscious foodies! By swapping out potatoes for tender, steamed cauliflower, these patties are packed with flavor but remain keto-friendly and low carb. Blended with savory ground chicken, aromatic herbs like cilantro and scallions, and a fragrant mix of spices, including ground coriander and chili powder, each bite bursts with rich Malaysian flavors. Fried to golden perfection in a non-stick skillet, these patties boast a crispy exterior and a melt-in-your-mouth interior. Ideal for quick lunches, light dinners, or as a versatile appetizer, pair them with a zesty dipping sauce like soy chili for an unforgettable culinary experience. Perfect for fans of global cuisine, low-carb recipes, and healthy meal ideas!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
.jpg)
Ingredients
- 500 grams Cauliflower florets
- 200 grams Ground chicken
- 1 large Egg
- 2 tablespoons Scallions, chopped
- 2 tablespoons Cilantro, chopped
- 3 tablespoons Fried shallots
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Salt
- 1 teaspoon Ground coriander
- 0.5 teaspoons Chili powder
- 3 tablespoons Cooking oil
Directions
Step 1
Steam the cauliflower florets for 10-12 minutes until they are tender but not mushy.
Step 2
Drain the steamed cauliflower well and mash it in a large mixing bowl. You can use a potato masher or the back of a fork.
Step 3
Add ground chicken to the mashed cauliflower and mix until well combined.
Step 4
Mix in the chopped scallions, chopped cilantro, fried shallots, ground black pepper, salt, ground coriander, and chili powder. Stir everything well to ensure the spices and herbs are evenly distributed.
Step 5
Crack the egg into the mixture and mix until everything is fully incorporated. The egg will help bind the patties together.
Step 6
Divide the mixture into 8 equal portions and shape each portion into a patty. The size and shape should be similar to a thick cookie.
Step 7
Heat the cooking oil in a non-stick skillet over medium heat.
Step 8
Fry the patties in batches, ensuring not to overcrowd the skillet. Cook each patty for about 3-4 minutes on each side or until golden brown and cooked through.
Step 9
Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil.
Step 10
Serve the low carb bergedil hot, accompanied by a dipping sauce of your choice, such as soy sauce mixed with chili sauce.
Nutrition Facts
| Serving size | (833.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 983.1 |
| Total Fat 73.6g | 0% |
| Saturated Fat 13.2g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 389.2mg | 0% |
| Sodium 2779.7mg | 0% |
| Total Carbohydrate 33.9g | 0% |
| Dietary Fiber 12.6g | 0% |
| Total Sugars 10.0g | |
| Protein 56.6g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 209.9mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 2812.5mg | 0% |
Source of Calories