Being a typical Malaysian, I somehow have the strong affinity towards Malaysian food. On one of our Malaysian friends gatherings, R&R prepared 'begedil' and chicken soto for us. Since then, I am keen to try 'begedil' in particular. For chicken soto, I obviously need more than a lesson from R&R.

Begedil is a Malaysian term for a deep-fried round potato patty. The common ingredients used in the preparation includes potato, shallot, chicken, egg and cilantro. This dish may also be made for vegans by opting out the chicken or meat.

To me, begedil is a combo of mashed potato and french fries. Needless to say, I love it much more the former two-s although my conscience has warned me that too much is a sinful indulgence. Sigh.. 

Ingredients
1 pound potatoes - peeled, boiled and mashed
1/2 pound chicken - cooked (microwaved) and shredded (any poultry or meat that you like will do as well, some even prepare with beef patties)
4 tbsp fried shallots
10 stalks cilantro - finely chopped (optional)
salt & pepper to taste

For coating
1 egg - beaten

For deep frying
cooking oil

Method
1. Combine all the ingredients in a large bowl until evenly mixed.
2. Use hand to shape the 'dough' into balls. Press to flatten slightly to appear like a patty.
3. Heat up cooking oil in a wok.  
4. Dip each of this potato patty into egg and quickly drop into hot oil.
5. Scoop out and drain the oil with paper towel.
6. Serve alone as snack, good with ketchup/chili sauce or best with soto.

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Comments (2)

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written by val , March 18, 2011

Yum! Mine came out a bit squishy/soggy though. What could my problem have been? Too much or too little frying?

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written by Shirley T , March 18, 2011

Hi val! Great to hear you love this too. Perhaps you may try to heat (I usually use medium-high heat for deep-frying) through the oil until really hot before placing the patty. On top of that, I use kitchen towel (paper) to drain the oil residue. Hope this helps All the best!

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