← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 1 kg floury potatoes, peeled and quartered
• oil, for frying
• 4 tbsp Crispy fried shallots
• 1 handful coriander or Chinese celery leaves, chopped
• 2 Spring onion, chopped
• ½ tsp Nutmeg, grated
• ½ tsp White pepper
• 1 tsp Salt
• 200 g Minced beef, fried until dry and crumbly (optional)
• 2 Eggs, beaten

Method

1. Fry the potato pieces in 2 cm of hot oil over medium heat for 12–15 min until golden and soft inside (or boil them, though frying gives the classic flavour). Drain well.
2. Mash the hot potatoes until smooth, then mix in the fried shallots, herbs, nutmeg, pepper, salt and the minced beef (if using). Taste and adjust.
3. Shape into small, flat patties about 6 cm across and 1.5 cm thick. Chill for 15 min if they feel soft.
4. Heat 1 cm of fresh oil in a frying pan over medium heat. Dip each patty in the beaten egg and fry for 2 min per side until golden with lacy egg edges. Drain on kitchen paper.

Tips

• Frying the potatoes before mashing gives begedil its nutty taste and stops the patties going watery.
• Contains egg. Leave out the beef and it is vegetarian; the beef version is the one served with soto ayam and sup tulang.

Sources

Written in our own words after cross-checking these recipes:

Nomadette The Meatmen