I remember eating my first bergedil when I was about 7 or 8. My mum brought home a couple and coaxed me to try them. I surveyed them with caution, because I was, and still am, a picky eater. I took a feeble bite and promptly spat it out. It tasted floury … eeeks! Lesson to all parents: if you want to introduce new foods to your kids, give them the best to sample. Otherwise, you are setting yourself up for damage control later.
I only gave bergedils another chance when I was a little older – with much goading. The second time was thankfully, a positive experience … or I might have crossed bergedils out of my food list forever. My loss, of course.
Now that I have learned how to make them, the only bergedils I eat are the ones that come from my kitchen. They are 100% potato and 0% flour, the way it should be. You can also add minced meat to the patties, although I don’t, since my family prefers them plain.
Make sure you use a firmer type of potato. Do not use mushy, powdery types like the Russet. I usually use Dutch or Indonesian potatoes, which are quite similar to the Yukon. Firmer potatoes will keep the bergedils’ shape better. I love adding loads of spring onions and shallots! Oh, for me, the aroma of shallots being fried ranks right up there with the smells of freshly baked bread and freshly brewed coffee. It’s heaven on earth. This is one dish that always satisfies my carbo cravings.
– 700g peeled potatoes (use firmer ones), cut into small pieces
– 150g fry shallots (sliced)
– spring onions, chopped
– salt and pepper to taste
– 1 beaten egg
Fry potato pieces in oil until cooked. Drain excess oil and cool. If you prefer a healthier version, you can steam or boil the potatoes first.
Fry sliced shallots till golden brown.
Add shallots, chopped spring onions, salt and pepper to mashed potatoes and mix evenly.
Shape the potatoes into patties.
Dip in egg before frying in oil. Fry till both sides are golden brown.
Drain excess oil and serve.