Begedil

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.

INGREDIENTS (makes 6)

4 potatoes (cut into chunks, then deep fry or roast)
Seasoning
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

METHOD

1. Cook potatoes in boiling water till tender.
2. Cut cooked potatoes in chunks, dry and deep fry or roast in oven till golden.
3. Mash the potatoes using a fork. Add seasoning to potatoes. Mix well.
4. Scoop up a couple of heaped tablespoon of potato mixture and shape into a ball. Flatten it to make a patty.
5. Place in the fridge and chill for half an hour.
6. 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.
7. Dip a potato  patty in beaten egg and drop carefully into the hot oil. Deep fry in the hot oil until golden brown.
8. 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.

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