Begedil Recipes

BEGEDIL (MALAYSIAN DEEP FRIED POTATO PATTY)

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.

BEGEDIL

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.