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Cinta Dapur » Dinner, Main course » Begedil

Begedil

I was first introduced to begedils in my undergraduate years by my Indonesian friends. Later did I realise that begedils are very much part of the Malaysian cuisine. Common found in shops selling Nasi Lemak or Nasi Dagang

Begedil is is basically potatoes mashed then deep fried into patties. Usually made with just potatoes, but mixes with meat are not uncommon.

Potato patty

Recipe

Ingredients

  • 2-3 large potatoes cut into wedge size chunks
  • 150 g minced beef
  • 2 egg whites
  • Salt and pepper to season

Method

  • Deep fry the potato wedges until they are slightly golden brown and allow to cool. This is to bring out the fragrance of the potatoes
  • Using a mortar, pound the potatoes until you get a mashed type texture. It is okay if there are bits of chunks still left, it only adds to the texture of the patty.
  • Stir fry the minced beef until they’re cooked. Season with salt and pepper
  • Mix both the minced beef and mashed potato together
  • Shape the mix into a tiny fist size ball and coat them with egg whites then drop them into medium heat oil and deep fry them till golden brown
  • Once golden brown, remove the patty / begedil and place them on paper towels to remove access oil.
  • Serve with fresh veg or curry and rice

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Written by

Cinta Dapur is authored by Ivan Cho, who currently works as a Project Manager in the Digital Advertising arena in London. He is also a freelance photographer and a hobbyist food photographer

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