Thursday, March 7, 2013

Begedil (Deep Fried Potato Patty) - (MFF - Johor) #4

Okay, I get scolded for posting Soto Johor recipe without my Begedil recipe. Hahaha...

(Edited ) .. I just get to know that there is Begedil Johor. All thanks to Queenie for the alert. And I was told that the usual Begedil uses par-boiled or steamed potatoes method. While Johor version fried the potatoes before it is mashed. And I look at my Begedil... YES!!! I fried my potatoes before I mash em'! Johor version Begedil! Hahahaha... This is a coincidence. I did it totally without knowing. Now I can submit this to MFF Johor :)

I had been busy and I finally have some free time for a few days before my crazy schedule start again. So, okay... Begedil Recipe :)

Begedil is basically deep fried potato patty, usually eaten alongside with other Malaysian or Indonesian dishes like Mee Soto or Mee Rebus. or even with rice as part of the dish. Some like it with bits of browned minced beef, but I did mine without beef. It's up to you to add or omit whatever additional ingredients.

You can make these a day ahead, keep them chilled in the fridge, and then reheat them again in your oven or toaster. But with that aroma, I don't think so. I assure you, you'd want to start eating when they are straight off the frying pan!

Look at my golden stack! Hehe...

Okays. Cut short. Let's see the ingredients and start cooking. It's simple and easily available at supermart. But before you start cooking.... Let me tell you, this is not diet food.

(Source : Little Teowchew, with modification)
  • 650g Potatoes, use slightly firmer ones. Brastagi is the best.
  • 50g Shallots, sliced, fried
  • 2 sprig Spring Onion
  • 1 sprig Coriander leaves (optional)
  • 1 tsp Salt, or more
  • dashes of pepper
  • 1 beaten egg

  1. Fry sliced shallots till golden brown. Set aside. Do not discard the shallot oil. Those are good stuffs.
  2. Slice potatoes into thick slices, deep fry it until potato slices are cooked. Use chopstick to poke on it to test it's softness. 
  3. Cut spring onions and coriander leaves.
  4. Mash the fried potatoes. You don't have to 100% mash them. Leave some chunks (about 30% roughly mashed). It gives patties a nice bite.
  5. Add fried shallots, spring onions and coriander leaves into the mashed potatoes. Mix well. 
  6. Scoop some of the mashed potatoes and put them into the palm. Repeatedly press and make the patties compact. Roll them into balls and press it into thick patty form.
  7. Heat up enough oil for deep frying - medium heat. 
  8. Beat egg in a bowl.
  9. Dip the begedil into beaten eggs, one at a time. And then fry the begedil till golden brown.
  10. Drain the begedils of excess oil before serving.

I know. It's sinful. You don't have to remind me. But frying the potatoes slices (instead of steaming or boiling) adds more flavor to the and texture to the potatoes. For this part, I swear by it! But well, some people choose to go for the short cut method by par-boiling it. It's all about individual preference.

OMG.. Look at this! Loooook at this!!! Salivating? Hahahaha...

You want one?

Do read my  Mee Soto or Mee Rebus recipe if you are free :)


  1. oh my , I am drooling.............. I am gonna try this . ;)

    1. Abbygail, just do it lah. Not difficult. Do remember to adjust to your preferred saltiness :)

  2. Hi Annie,
    This is my third time coming into your blog.
    The first 2 time i was reading about the MFF (Johor month) post.
    I am going to submit a post to you..: )

    Wow! your deep fried potato patty looks so inviting.
    Frying the potatoes really are more tasty and more flavourful.
    My kids will love this!!

    I like your blog very much.I am now your new follower : )


    1. Hello Mui, Thank you for visiting my blog. And yes! I love this deep fried potato patty too. But too bad, I can't make it often. They are not diet food. Hahaha

  3. Annie, aiyo mak!!! The last photo especially making me crazy. The inside of the bergedil look so yummy ler! Ok, I want to chau oredi before I get crazy idea want to make bergedil! Hee..hee....

    1. Phong Hong, Jaga badan is always tomorrow's thing :D

  4. ivy sew http://simplybeautifulhealthyliving.blogspot.comMarch 7, 2013 at 9:48 PM

    This is so yummy...

  5. Looking! very closely! and salivating! and wishing I could have some now:D Tempting!

    1. Jeannie, just do it! hahaha.. Dont just salivate infront of your screen :D

  6. Deep fry potato give extra flavour to the begedil, love it !

  7. We called it perkedel in Indonesia. An all time fav


  8. We called it perkedel in Indonesia. An all time fav


  9. could you do a recipe for nasi lemak and fried chicken wings? any secret to good nasi lemak rice?