Low Sodium Bergedil (Malaysian Potato Patties)
Discover the flavorful twist of *Low Sodium Bergedil*, a healthier take on the beloved Malaysian potato patties. This recipe combines velvety mashed russet potatoes with aromatic herbs like cilantro and parsley, a touch of heat from fresh green chili, and a dash of warm spices like ground cumin and white pepper for an irresistible flavor profile—all without relying on added salt. Bound together with a single beaten egg and lightly coated in cornstarch, these patties are pan-fried to golden perfection in minimal oil, making them a guilt-free yet indulgent treat. Perfect as a snack or a side dish, these crispy-on-the-outside, tender-on-the-inside patties are a must-try for anyone seeking a low-sodium, Malaysian-inspired delight! Serve them warm to truly savor their fragrant, spiced goodness.
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 Russet potatoes
- 0.5 teaspoon Ground white pepper
- 0.5 teaspoon Ground cumin
- 2 tablespoons Chopped fresh cilantro
- 2 tablespoons Chopped fresh parsley
- 2 pieces Green onions, finely chopped
- 1 piece Fresh green chili, finely chopped
- 1 piece Egg, beaten
- 2 tablespoons Cornstarch
- 0 Oil for frying
Directions
Step 1
Peel the russet potatoes and cut them into quarters.
Step 2
Place the potatoes in a large pot, add enough water to cover them, and boil until they are fork-tender, about 15-20 minutes.
Step 3
Drain the boiled potatoes and let them cool for a few minutes. Use a potato masher or fork to mash the potatoes until smooth.
Step 4
In a large bowl, combine the mashed potatoes with ground white pepper, ground cumin, chopped cilantro, chopped parsley, chopped green onions, and chopped green chili. Mix well to incorporate the ingredients.
Step 5
Add the beaten egg to the mixture and stir until fully combined. The mixture should be slightly sticky.
Step 6
Sprinkle in the cornstarch and mix until the mixture holds together enough to form patties.
Step 7
Divide the potato mixture into equal portions (about 8-10, depending on desired size) and shape each portion into a round flat patty.
Step 8
Heat oil in a non-stick skillet over medium heat. Use just enough oil to lightly coat the skillet.
Step 9
Fry the patties in batches, cooking each side until golden brown, about 3-4 minutes per side. Be careful when flipping to prevent breakage.
Step 10
Remove the fried patties with a slotted spoon and drain them on paper towels to remove excess oil.
Step 11
Serve the bergedil warm as a snack or a side dish. Enjoy!
Nutrition Facts
| Serving size | (647.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 767.0 |
| Total Fat 19.7g | 0% |
| Saturated Fat 3.6g | 0% |
| Cholesterol 185mg | 0% |
| Sodium 159.8mg | 0% |
| Total Carbohydrate 131.6g | 0% |
| Dietary Fiber 11.4g | 0% |
| Total Sugars 7.6g | |
| Protein 22.3g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 200.9mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 3235.6mg | 0% |
Source of Calories