Golden Begedil: Crispy Malaysian Potato & Beef Patties

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   Boil the potatoes in a large pot of salted water until they are fork-tender, about 15-20 minutes. The salt seasons the potatoes from the inside out, enhancing their flavor. Once cooked, drain them thoroughly and let them steam dry for a few minutes to remove excess moisture; this prevents soggy patties.

   ~20 min

2. 2

   While the potatoes are boiling, cook the ground beef in a skillet over medium heat. Break it up with a spoon and cook until browned, ensuring there are no large clumps. Drain any excess fat from the skillet to prevent greasy patties. Set the cooked beef aside to cool slightly.

   ~10 min

3. 3

   In the same skillet, sauté the chopped shallot and minced garlic over medium heat until softened and fragrant, about 3-4 minutes. Sautéing the aromatics before incorporating them into the potato mixture helps to mellow their harshness and release their flavors. You'll know they're ready when they become translucent and smell sweet.

   ~4 min

4. 4

   Once the potatoes are cool enough to handle, mash them thoroughly using a potato masher or ricer. Ensure there are no large lumps remaining, as this will affect the texture of the patties. A smooth, consistent texture is key to achieving the desired creamy interior.

   ~5 min

5. 5

   In a large bowl, combine the mashed potatoes, cooked ground beef, sautéed shallots and garlic, sliced green onions, and chopped cilantro. Make sure everything is well combined, distributing the flavors evenly throughout the mixture. The green onions and cilantro add a fresh, vibrant element to the dish.

   ~3 min

6. 6

   Add the ground cumin, ground coriander, and salt to the mixture. Mix well to ensure the spices are evenly distributed. Taste and adjust the seasoning as needed to suit your preference. These spices provide warmth and depth of flavor to the begedil.

   ~2 min

7. 7

   Gently mix in half of the beaten egg, reserving the other half for coating. The egg acts as a binder, helping the patties hold their shape during frying. Be careful not to overmix, as this can make the patties tough.

   ~2 min

8. 8

   Shape the mixture into small, round or oval patties, about 2-3 inches in diameter and 1/2 inch thick. Ensure the patties are uniform in size for even cooking. Place the formed patties on a plate or baking sheet lined with parchment paper.

   ~5 min

9. 9

   Heat the oil in a deep skillet or pot over medium heat until it reaches a temperature of 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature for optimal frying. If the oil is not hot enough, the patties will absorb too much oil and become greasy.

   ~5 min

10. 10

    Dip each patty into the remaining beaten egg, ensuring it is fully coated. The egg coating helps to create a crispy, golden-brown crust during frying and also helps the patties hold their shape. Allow excess egg to drip off before frying.

    ~2 min

11. 11

    Carefully place the patties into the hot oil, working in batches to avoid overcrowding the skillet. Fry for 2-3 minutes per side, or until they are golden brown and crispy. Monitor the temperature of the oil and adjust the heat as needed to maintain a consistent temperature.

    ~6 min

12. 12

    Remove the fried patties from the oil and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately while they are still hot and crispy. These are best enjoyed fresh!

    ~2 min

How Do I Know It's Ready?

Frequently Asked Questions

Final Thoughts