Begedil
- Difficulty: Medium
- Preparation: 20 min
- Cook: 20 min
- Clean up: min
- Steps: 4 steps
- 10 Ingredients
- Difficulty: Medium
- Steps: 4 steps
- 10 Ingredients
- Preparation: 20 min
- Cook: 20 min
- Clean up: min
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Instructions
1. Deep-fry potato slices
In a pot on medium heat, heat up enough vegetable oil for deep-frying. Deep-fry potato slices for 5 to 7 minutes until lightly browned.
Remove potato from hot oil and place on paper towel-lined plate to drain excess oil. Set aside pot of oil for later.
2. Mash deep-fried potatoes
In a mixing bowl, mash deep-fried potatoes with a fork or potato masher until slightly chunky.
3. Mix potatoes with seasoning and herbs and roll into balls
To the potato, add in coriander, spring onions, shallots, ½ tsp cumin powder, 1 tsp white sugar, 1 tsp white pepper and 1 tsp salt. Mix well until well combined.
| Add protein to this dish by mixing in some minced beef.
Take 1 ½ tbsp of potato mixture and roll into a ball. Lightly flatten it with your hands and repeat until all mixture is used.
4. Dip begedil into beaten egg and deep fry
With the pot of oil that has been set aside, heat up on medium-high heat for 5 minutes.
In a separate small bowl, crack and beat 1 egg with a fork. Dip begedil into beaten egg and gently place into hot oil. Deep-fry 2 to 3 begedil at a time for 5 minutes, until golden brown all over.
Place deep-fried begedil on a paper towel-lined plate to drain excess oil.
| This dish can be eaten as a appetiser or to popular Malay dishes like lontong.
Garnish and Serve!
Transfer onto serving dish and garnish with coriander leaves. Serve hot.
