Begedil Malaysian Deep Fried Potato Patty Recipes

BEGEDIL

Begedil image

Known in Indonesia and Malaysia as begedil, it is crispy on the outside and super tender on the inside. A party favourite, begedil is also paired with Soto Ayam & Nasi Lemak. Whichever you eat it alone or with others,

Provided by Asian Food Network

Yield Serves 4 people

Number Of Ingredients 7

Ingredients

700 g potato (peeled and sliced)
1 stalk coriander (chopped)
1 stalk spring onion (sliced)
1 egg
1 tsp cumin powder
1 tsp white sugar
1 tsp white pepper

Steps:

Deep-fry potato slices. In a pot on medium heat, heat up enough vegetable oil for deep-frying. Deep-fry potato slices for 5 to 7 minutes until lightly browned. Remove potato slices from hot oil and place on a plate lined with a paper towel to drain excess oil. Set aside the pot of oil for later when the begedil patties are ready for frying.
Mash deep-fried potatoes. In a mixing bowl, mash deep-fried potatoes with a fork or potato masher until slightly chunky.
Mix potatoes with seasoning and herbs and roll into balls. To the mashed potato, add in coriander, spring onions, shallots, ½ teaspoon of cumin powder, 1 teaspoon of white sugar, 1 teaspoon of white pepper and 1 teaspoon of salt. Mix well until the mixture is well combined. | Add protein to this dish by mixing in some minced beef. Take 1 ½ tablespoon of potato mixture and roll into a ball to make the patty. Lightly flatten each potato ball with your hands and set the patties aside. Repeat until all mixture is used.
Dip begedil into beaten egg and deep fry. With the pot of oil that has been set aside, heat up on medium-high heat for 5 minutes. In a separate small bowl, crack and beat 1 egg with a fork. Dip begedil into beaten egg and gently place into the pot of hot oil. Deep-fry 2 to 3 begedil at a time for 5 minutes, until they turn golden brown. Place deep-fried begedil on a plate lined with a paper towel to drain excess oil.

BEGEDIL (MALAYSIAN DEEP FRIED POTATO PATTY)

Begedil (Malaysian Deep Fried Potato Patty) image

Begedil is a Malaysian term for deep fried potato patty usually eaten alongside other Malaysian curries and this is a family favourite of ours.Some like it with bits of browned mince beef but I prefer mine plain with the exception of chopped cilantro,green onions and fried shallots.It's up to you to add or omit whatever additional ingredients but this is how it is done in my household...

Provided by Frauneimeyer

Categories Potato

Time 30m

Yield 10-15 patties depening on how it's sized, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 kg potato, peeled washed and cut into circles
1 bunch spring onion, chopped finely
half bunch cilantro, chopped finely
1/2 cup fried shallots
egg, beaten and used for coating purposes before deep drying (at least 2)
white pepper
black pepper
salt
enough oil (for frying)

Steps:

Most people deep fry the potatoes,drain the oil and then mash them in a dry bowl. Boiling ,however is a healthier alternative and I have done it a lot of times. Works either way.
Throw in all the chopped ingredients including shallots and mix thoroughly.
Season well and shape into medium sized balls with the palms of your hands before flattening.
Coat begedil in the beaten eggs and fry till lightly browned.

Nutrition Facts : Calories 96.2, Fat 0.1, Sodium 7.5, Carbohydrate 21.8, Fiber 2.8, Sugar 1, Protein 2.5

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