Bergedil
Hawker • Singapore
About Bergedil
Fried potato patties — Malay side dish with nasi lemak or soto
How to Make Bergedil (Traditional & Healthy Version)
Bergedil is a beloved Singaporean snack, often found sizzling on the griddles of local kopitiams and hawker centres islandwide. Traditionally made with mashed potatoes and minced meat, Bergedil showcases Singapore’s rich Malay and Peranakan influences. Crispy on the outside and tender inside, these savoury potato patties are seasoned with local spices and fried until golden. In Singapore’s vibrant food scene, Bergedil is commonly enjoyed as a side to nasi lemak or as a snack on its own, embodying the fusion spirit central to Singaporean cuisine. What sets Bergedil apart is its adaptability—the recipe is often tweaked from household to household, with ingredients like onions, coriander, and even fish sauce reflecting the multicultural blend of Singapore. This healthier version of Bergedil uses less oil and leaner meats, making it suitable for anyone tracking their calories or looking for a nutritious snack. Whether you’re enjoying it for breakfast at a bustling kopitiam or as a teatime treat, Bergedil delivers comfort and authentic Singaporean flavour in every bite.
Ingredients(for 2-3 patties per serving)
- 2 medium (about 300g) Russet potatoes (Ubi kentang)
- 80g Lean minced chicken (Ayam cincang)
- 1 Egg (for binding)
- 2 stalks Spring onion (Daun bawang, finely chopped)
- 2 tbsp Coriander leaves (Daun ketumbar, chopped)
- 2 Shallots (Bawang merah, finely diced)
- 1/4 tsp White pepper
- 1/4 tsp Salt
- 2 tbsp Cooking oil (For shallow frying)
- 1/4 cup Breadcrumbs (Optional, for extra crispiness) - optional
Instructions
- 1
Peel and cut potatoes into chunks. Boil in lightly salted water until soft, about 10 minutes. Drain well.
10 minutes
Dry the potatoes thoroughly to avoid soggy patties.
- 2
Mash the boiled potatoes in a large bowl until smooth. Allow to cool for 2 minutes.
2 minutes
Do not over-mash to retain some texture.
- 3
Add minced chicken, chopped shallots, spring onion, coriander leaves, white pepper, and salt to the mashed potatoes. Mix well to combine.
3 minutes
Mix gently to keep the patties light.
- 4
Shape the mixture into small round patties, about 1.5cm thick.
3 minutes
Wet your hands lightly to prevent sticking.
Why This Dish is Healthy
By using lean minced chicken and shallow frying, this Bergedil recipe significantly reduces unhealthy fats without sacrificing traditional flavour. Swapping deep frying for shallow frying cuts calories, while adding fresh herbs boosts nutritional value. This makes it an excellent healthy snack option for calorie-conscious eaters, perfect for those seeking authentic Singaporean taste in a lighter package.
This healthy Bergedil recipe uses lean chicken for protein and minimises oil by shallow frying. Potatoes provide complex carbohydrates and vitamin C, while spring onions and coriander add antioxidants. With shallots for flavour, the dish is lower in saturated fat and calories compared to traditional deep-fried versions. Each serving supplies a balance of protein, fibre, and essential minerals, making it a nourishing snack or side.
Pro Tips
- 💡Use day-old boiled potatoes for a firmer texture.
- 💡Add a pinch of ground nutmeg for a classic flavour twist.
- 💡For extra crispiness, coat patties in panko breadcrumbs before frying.
Storage & Serving
Store cooled Bergedil in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer for best texture. Avoid microwaving to keep the crust crispy.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 160.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 18.0 g |
| Total Fat | 8.0 g |
| Fiber | 2.0 g |
