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Love potato patty begedil? Then DIY with this simple trick within minutes!

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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Ingredients

  • 500g potatoes sliced
  • 500ml oil for deep frying
  • 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)
  • ½ tsp sugar (adjust to taste)

Instructions

  • Peel potatoes skin, and cut slices
  • Deep fry in hot oil till potatoes soften just enough to push through with a chopstick
  • Drain potatoes and transfer to pot to be mashed
  • 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)
  • Mash and mix evenly
  • Divide mash into six portions, roll them into balls and press them down slightly
  • Beat an egg, then coat begedil in egg wash and drop it in the oil.
  • Deep fry till golden brown, and when they float to the top they are ready
  • Remove and drain with paper towel
  • Serve with sambal chili.

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