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.
- 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))
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.
📊 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 |