AsianMalay

Begedel

by Afra Taidin on Mon, July 04, 2016

Begedels are a popular side dish in Malay cooking. You can eat it with rice or add it in soto. They’re basically Asian potato cakes. Mash potatoes are combined with meat, chicken or fish, formed into balls and then coated with egg prior to frying to create a crispy brown crust. Golden on the outside, fluffy on the inside, fry up these perfect begedels today!

Great Balls of Potatoes!

Serves 6 people

Use whatever protein you have in the pantry, you even use fish.

Foodster's Verdict

Begedel

Difficulty

  • Preparation
    10minutes
  • Total
    20minutes
INGREDIENTS
    4 Large Potatoes ( cubed and deep-fried )

    4 Cloves of Garlic

    200 gm Minced Beef or Chicken

    4 Stalks of Spring Onion

    1/4 Cup Fried Shallots

    Salt to taste

    Blackpepper to taste

    2 Eggs ( beaten, for coating the potato balls before frying )
METHOD

1. Mash potatoes.

2. Saute garlic and onions till fragrant.



3. Remove some oil. Add meat to the aromatics. Continue to saute until meat has browned.

4. Combine mash potatoes with the meat. Mix well. Be careful as the meat mixture is still hot.

5. Mix in spring onions and fried shallots. Make sure everything is well integrated.

6. Shape the mixture into balls. About a tablespoon each. ( Form smaller balls if you want to add this to soto. )

7. Refrigerate for a few minutes.

8. Dip the balls in egg.

9 Fry until golden brown.

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