Bergedil (beef patties) is one deliciously simple dish. Here, it is served with either rice or 'mi soto'. All you need are the simplest ingredients in the market but to get those tasty little patties need more than just mixing the potato with the beef and rolling them in your hands. A few tips and a little extra effort would eventually please your palate.
A) About 500gm of potato (sweet potato can be used instead)
B) 300 gm minced beef
1/4 cup of chopped spring onion
1 tsp ground black pepper
1 tsp salt
1 cup potato flour (tepung ubi)
C) 1 large Spanish onion, finely chopped
2 garlic finely chopped
3 tbsp vegetable oil
- Fill a pot with water and leave to simmer. If the potatoes are very large, cut them into 2. Once the water starts to simmer, place the potates in the pot. After 10 minutes try inserting a knife or a toothpick into the largest potato. If it hets through pretty easily and smoothly, strain the potatoes immediately and run them under cold tap water. If the potatoes are overcooked, the patties will be hard to shape. Peel off the skin.
- Place the potatoes in a bowl and mash them (either with potato masher or pestle). It's ok if there are still tiny bits and pieces of potatoes.
- Add the minced beef, and the rest of (B). Mix them using hands. Do not use mixer.
- For (C), heat a pan with the oil. Fry the onions until fragrant. Add it to the potato mixture.
- Moist your hands and start rolling the mixture into balls (about 4tbsp of mixture per ball). Flatten them a bit and place them on a plate. (Sprinkle the plate with flour).
- Refrigerate the patties in the fridge at least an hour before frying them.
- Beat an egg with a pinch of salt. Before frying them, dip each ball into the egg and immediately deep fry them.
Serve with chilli sauce.
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