Begedil (Fried Potato Patty)
I can’t go past a Nasi Padang stall without looking out for begedil. There is something mouth-watering about begedil (which is a fried potato patty). It might be the crispy eggy exterior and the spicy soft centre that makes begedil so appetising.
I had some roast potato leftover and decided to make them into begedil. In today’s version, I added some chopped prawn meat. This is optional and you could add other meat – hot chorizo, fried bacon, dried prawns, spam!, minced beef, etc. The choice is limitless. The traditional version, however, is just potato.
Video link: https://youtu.be/gPvR7t5w4dY
INGREDIENTS (makes 6)
- 4 potatoes (cut into chunks, then deep fry or roast)
- 1 tbsp. fried onions
- 2 stalks parsley or coriander leaves (chopped)
- ½ tsp salt
- 1/4 tsp coriander powder
- 1/4 tsp ground cumin
- Dash of white pepper
- 1 egg (beaten)
- Oil for deep-frying
- Cook potatoes in boiling water till tender.
- Cut cooked potatoes in chunks, dry and deep fry or roast in oven till golden.
- Mash the potatoes using a fork. Add seasoning to potatoes. Mix well.
- Scoop up a couple of heaped tablespoon of potato mixture and shape into a ball. Flatten it to make a patty.
- Place in the fridge and chill for half an hour.
- Heat a couple of inches of oil in a small saucepan. The oil is ready when bubbles appear when a wooden stick is inserted into the oil.
- Dip a potato patty in beaten egg and drop carefully into the hot oil. Deep fry in the hot oil until golden brown.
- Lift patty from oil and place on kitchen paper to drain excess oil.
- Enjoy the begedil as a snack or as part of a Nasi Pandang meal.