Bergedel (Potato Cutlets)
This lighter, dialysis-friendly take on bergedel — the classic potato patty — is perfect as a side dish in a balanced meal. By soaking and parboiling the potatoes, the potassium content is reduced significantly, making it safer for individuals on peritoneal dialysis (CAPD). The patties are air-fried instead of deep-fried, lowering fat and sodium levels without sacrificing flavor. Serve one patty alongside lean protein and fresh low-potassium vegetables like cucumber and cabbage for a satisfying, kidney-friendly meal.
Ingredients
- 500 gm peeled potato diced
- 1 egg white
- ½ cup chopped celery
- ½ cup fried shallots (or ¼ cup if lower fat is preferred)
- ¼ tsp Himalayan salt
- ¼ tsp White Pepper Powder
- 1 tbsp Canola Oil (for coating)
Instructions
Pre-treatment (Potassium Reduction):
- Soak diced potatoes in water for at least 1 hour
- Parboil the soaked potatoes in a pot of fresh water for 15 minutes, then drain.
Cooking the Potatoes:
- Toss the drained potatoes with 1 tsp canola oil.
- Air-fry at 160°C for 15 minutes, or until tender and lightly golden.
Make the Patties:
- While still warm, mash the potatoes in a large bowl.
- Add egg white, chopped celery, fried shallots, salt, and pepper. Mix well until evenly combined.
- Divide mixture into 10 portions and shape into round, flat patties.
Set the Shape:
- Place the patties on a tray lined with parchment or a silicone mat.
- Freeze for 30 minutes to firm up before frying.
Air-Fry to Finish:
- Lightly brush or spray both sides of the patties with a little oil.
- Air-fry at 180°C for 5 minutes, flip, then increase to 200°C and air-fry for another 5 minutes, or until golden brown and lightly crisped.
Notes
📊 Estimated Nutrition (Per Patty)
| Nutrient | Approximate Value |
|---|---|
| Calories | 125 kcal |
| Protein | 3.5 g |
| Fat | 5 g |
| Carbohydrates | 16 g |
| Sodium | 45 mg |
| Potassium | 100–120 mg |
| Phosphate | ~50 mg |