Begedil – 炸马铃薯饼

Everyone loves fried potatoes! Begedil, a Malay style fried potato patty made with mashed potatoes, spices and Chinese celery. It can be served along side mee-soto but trust us, it’s just as good on its own!

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  • Servings: 3

  • Time: 30 min

  • Skill: Easy

Ingredients

  1. 500g potatoes sliced

  2. 500ml oil for deep frying

  3. 50g chopped Chinese celery

  4. 50g fried shallots

  5. ¼ tsp white pepper powder

  6. ¼ tsp coriander powder

  7. ¼ tsp cumin powder

  8. ¼ tsp salt (adjust to taste)

  9. ½ tsp sugar (adjust to taste)

  10. 500g potatoes sliced

  11. 500ml oil for deep frying

  12. 50g chopped Chinese celery

  13. 50g fried shallots

  14. ¼ tsp white pepper powder

  15. ¼ tsp coriander powder

  16. ¼ tsp cumin powder

  17. ¼ tsp salt (adjust to taste)

  18. ½ tsp sugar (adjust to taste)

Instructions

  1. Peel potatoes skin, and cut slices

  2. Deep fry in hot oil till potatoes soften just enough to push through with a chopstick

  3. Drain potatoes and transfer to pot to be mashed

  4. Add the following 50g chopped Chinese celery, 50g fried shallots, ¼ tsp white pepper powder, ¼ tsp coriander powder, ¼ tsp cumin powder, ¼ tsp salt (adjust to taste), and ½ tsp sugar (adjust to taste)

  5. Mash and mix evenly

  6. Divide mash into six portions, roll them into balls and press them down slightly

  7. Beat an egg, then coat begedil in egg wash and drop it in the oil.

  8. Deep fry till golden brown, and when they float to the top they are ready

  9. Remove and drain with paper towel

  10. Serve with sambal chili.

  11. Peel potatoes skin, and cut slices

  12. Deep fry in hot oil till potatoes soften just enough to push through with a chopstick

  13. Drain potatoes and transfer to pot to be mashed

  14. Add the following 50g chopped Chinese celery, 50g fried shallots, ¼ tsp white pepper powder, ¼ tsp coriander powder, ¼ tsp cumin powder, ¼ tsp salt (adjust to taste), and ½ tsp sugar (adjust to taste)

  15. Mash and mix evenly

  16. Divide mash into six portions, roll them into balls and press them down slightly

  17. Beat an egg, then coat begedil in egg wash and drop it in the oil.

  18. Deep fry till golden brown, and when they float to the top they are ready

  19. Remove and drain with paper towel

  20. Serve with sambal chili.