Begedil, a Malay style fried potato patty that is perfect as a side dish or finger food at your next party.
Sunday nights are usually quiet nights for us at home as we get ready for the start of a new week. Dinners tend to be quick and easy and I also try to "eat down my refrigerator and pantry" - simply using up what is on hand. That helps us reduce food wastage, eventually saving money and yet still be able to eat well.
So, looking through my pantry and refrigerator, I had some leftover Italian Herb Roast Chicken, a few potatoes, some chinese celery and some leftover stir fried noodles (that we were going to have for dinner). I decided to make some Begedil, a Malay style fried potato patty, to go with the noodles. Traditionally, it is made with mashed potatoes, minced meat, corn niblets or tofu. It can be served as a side dish, as an appetizer or even on its own as a snack. When I was still living in Singapore, I would have it as a side dish with a Malay style chicken noodle soup called "Mee Soto Ayam". It was the best combination.
I figure if I shredded the chicken meat and chop them up, it could be a great substitute for the minced meat. Bella wanted to help so I had her shred the chicken meat with Kian assisting in maintaining the kitchen's cleanliness as we cooked. And Jamie... well, he was just waiting to eat.
So, we all knew what we had to do. Midway through, Kian and I couldn't resist having some red wine while we worked in the kitchen as a family, especially on such a beautiful day. Temperatures were cool and the sun was still shining. Fall is finally here.
We had a 2012 Tempranillo from California (see pictures below for details) and surprisingly, it went very well with the Begedil. I would recommend Begedil as a finger food (you can make them into smaller bite sized portions) at parties and pairing it with a red wine.
Begedil (Malay Style Fried Potato Patties)
by Miss Crumbs-A-Lot
4 large Potatoes (sliced)
1/4 cup Chinese Celery or Spring Onions (chopped)
1/4 cup Fried Shallots
1 cup Chicken (shredded and chopped) or Minced Beef or Chicken (uncooked)
1/2 tsp White Pepper Powder
1/4 tsp Cumin Powder
1/2 tsp Coriander Powder
1/2 tsp Salt
4 cloves Garlic (finely minced)
1. Parboil the potatoes until it is soft enough to poke a fork through (but not completely cooked).
2. Mash potatoes leaving some small chunks.
3. Add chinese celery or spring onions, fried shallots, meat, pepper, coriander powder, cumin powder, salt and garlic. Mix well.
4. Mold the potato mixture into patties (about 1/3 cup per patty).
5. Beat eggs and coat patties with egg wash.
6. Deep fry until it is golden brown.
7. Serve with sambal chilli, if desired.
Makes 12 patties
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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