Prep 25 mins
Cook 5 mins
Begedil is a Malaysian term for deep fried potato patty usually eaten alongside other Malaysian curries and this is a family favourite of ours.Some like it with bits of browned mince beef but I prefer mine plain with the exception of chopped cilantro,green onions and fried shallots.It's up to you to add or omit whatever additional ingredients but this is how it is done in my household...
- 1 kg potato, peeled washed and cut into circles
- 1 bunch spring onion, chopped finely
- half bunch cilantro, chopped finely
- 118.29 ml fried shallots
- egg, beaten and used for coating purposes before deep drying (at least 2)
- white pepper
- black pepper
- enough oil (for frying)
- Most people deep fry the potatoes,drain the oil and then mash them in a dry bowl. Boiling ,however is a healthier alternative and I have done it a lot of times. Works either way.
- Throw in all the chopped ingredients including shallots and mix thoroughly.
- Season well and shape into medium sized balls with the palms of your hands before flattening.
- Coat begedil in the beaten eggs and fry till lightly browned.
This was fabulous!
I used a tad less cilantro, just because I'm not much a fan of cilantro, and a bit more egg and it tasted great! It was easy and made a great snack, thanks so much I will be making this again.
P.S. I had this with sriracha, fried eggs over easy, and sour cream and it was ADDICTIVE.
Sooooo good, I'm craving it good.