Potato Cutlet
Makan Tengah Hari • Malaysia
How to Make Potato Cutlet (Traditional & Healthy Version)
Potato Cutlet, known locally as 'Bergedil Kentang', is a beloved vegetarian snack in Malaysian cuisine, often enjoyed during lunch or festive gatherings. Its South Asian roots blend harmoniously with Malaysia’s multicultural influences, resulting in a dish that’s both comforting and vibrant. The cutlet’s crisp exterior and soft, aromatic filling, enhanced with local herbs like daun sup (Malaysian celery leaves) and daun bawang (spring onion), make it a staple at hawker stalls and family kitchens alike. This healthy version of Potato Cutlet skips deep-frying in favor of pan-searing, reducing unnecessary oil while keeping the familiar golden crust. Incorporating ingredients like turmeric and fresh coriander, the cutlet offers layers of flavor and color, reflecting Malaysia’s rich culinary tapestry. Whether served as a light lunch or a teatime treat, Potato Cutlet captures the essence of Malaysian comfort food—simple, satisfying, and full of local character.
Bahan-bahan(untuk 2 medium cutlets per serving)
- 2 large Kentang (Potatoes) (Yukon Gold or russet, peeled and cubed)
- 2 tbsp Bawang merah (Shallots) (Finely chopped)
- 2 tbsp Daun bawang (Spring onion) (Finely sliced)
- 1 tbsp Daun sup (Malaysian celery leaves) (Finely chopped)
- 1/4 tsp Serbuk kunyit (Turmeric powder) (For color and aroma)
- 1/4 tsp Lada hitam (Black pepper) (Freshly ground)
- 1/2 tsp Garam (Salt)
- 1 tbsp Coriander leaves (Fresh, chopped)
- 1/2 cup Panko breadcrumbs (Can use wholemeal for extra fiber)
- 1 Egg (Beaten (for binding and coating; use flaxseed meal for vegan)) - pilihan
- 2 tsp Minyak masak (Cooking oil) (Preferably canola or sunflower, for pan-searing)
Arahan
- 1
Boil the peeled and cubed potatoes in salted water until soft, about 10 minutes. Drain well and mash until smooth.
10 minutes
Ensure potatoes are fully drained to prevent soggy cutlets.
- 2
In a mixing bowl, combine mashed potatoes with shallots, daun bawang, daun sup, coriander leaves, turmeric powder, black pepper, and salt. Mix thoroughly.
3 minutes
Mix while potatoes are still warm for better flavor infusion.
- 3
Shape the potato mixture into flat, round patties (about 2 per serving).
2 minutes
Wet your hands lightly with water to prevent sticking.
- 4
Dip each patty into the beaten egg (or flaxseed meal slurry for vegan), then coat with panko breadcrumbs.
2 minutes
Press breadcrumbs gently for an even, crisp layer.
Kenapa hidangan ini sihat
Potato Cutlet is a healthy option because it uses wholesome, plant-based ingredients and is prepared with very little oil. By pan-searing instead of deep-frying, you significantly reduce the fat content while retaining the beloved crispy texture. The use of fresh herbs and spices enhances flavor naturally, minimizing the need for excessive salt or artificial seasonings. This makes the dish suitable for those seeking a lighter, nutrient-dense meal that aligns with calorie-conscious goals.
This Potato Cutlet recipe is rich in complex carbohydrates from potatoes, providing sustained energy. The addition of fresh herbs like coriander and daun sup offers antioxidants and vitamins A, C, and K. Shallots and spring onion bring fiber and micronutrients. Using minimal oil and pan-searing reduces saturated fat, making it a heart-friendly choice. Breadcrumb coating adds crunch without excess calories, especially if using wholemeal for added fiber. Eggs contribute protein, but a vegan option with flaxseed slurry is available for those avoiding animal products.
Petua
- 💡Tip 1: Use starchy potatoes for a fluffier texture.
- 💡Tip 2: Ensure mixture is not too wet; add breadcrumbs if needed to firm up.
- 💡Tip 3: For extra flavor, add a pinch of ground cumin or fresh chili to the mixture.
Penyimpanan & hidangan
Store cooked Potato Cutlets in an airtight container in the refrigerator for up to 2 days. Reheat in a non-stick pan or oven for optimal crispiness. Avoid microwaving, as this may make them soggy.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 120.0 kcal |
