Belgedel or perkedel is a potato cake grandma often made. I loved it so much that I often lost count how many of it I have had. For grandma, it's better if the food was gone because it was consumed than if it was wasted; and my sisters and I knew that we would be in a big trouble if we wasted food. Her cook was always delicious, so we never could find any reason not to finish it. Oh how lucky I was to have grandma living with us during the first quarter century of my life.
That Sunday, I accidentally made bergedel. Yes, accidentally. I was planning on making pastel tutup, but when I mashed the potatoes, mixed in spices, then tasted it, I knew I wanted to change direction. The taste reminded me of grandma's perkedel. Fortunately, I haven't prepared the filling, so it was in fact shortened my cooking time. Moment later, there were balls of mashed potato calling to be eaten. I was happy to finally taste this food again.
My bergedel was different than my grandma's although I used her recipe. Hers used meat and was double fried. She would cut the potatoes in slices then fried them. After forming to balls, she would fry them again. Mine was meatless because I was too lazy to thaw ground beef, the potatoes were steamed before mashed, and then baked because I didn't like deep frying in my apartment. My kitchen didn't have window, so the stubborn odor from hot oil for frying would stay for a long time. So, as much as I like fried food, I tried not to do it at home. I usually bake it instead. Most of the time, although not the same, baking the supposed-to-be-fried food can also taste great. I think it worked for this bergedel too, or at least it tasted like the one I used to eat with much less grease.
So, here is the ingredients and cooking direction for the bergedel from my grandma. My apology for not having the measurement because the recipe I got from grandma doesn't have one. I should have jot down the measurement right after I cook.
Potatoes, peeled, sliced, fried
Shrimp and ground beef, stir fried
Cut celery or cilantro, chopped
Fried onion, crushed
Mash the potatoes and meat. Mix in the fried onion, salt, sugar, and nutmeg. Shape into small flat patties. Coat patties with beaten egg and deep-fry in hot oil until golden brown.