Authentic Singaporean Begedil Recipe

Method

1. Heat oil in a wok or deep pan. Fry the potato slices until they are cooked through and lightly golden. Do not boil them, as frying prevents the Begedil from becoming too mushy.

2. Drain the fried potatoes on paper towels and mash them while they are still hot until smooth.

3. In a small pan with a teaspoon of oil, sauté the minced meat until fully cooked and slightly browned. Drain any excess fat.

4. In a large mixing bowl, combine the mashed potatoes, cooked meat, fried shallots, Chinese celery, spring onions, salt, white pepper, and nutmeg. Mix well until the aromatics are evenly distributed.

5. Take about 2 tablespoons of the mixture and shape it into a round ball, then flatten it slightly to form a thick disc. Repeat until all the mixture is used.

6. Heat the oil used for frying potatoes over medium heat. Beat the eggs in a small bowl with a pinch of salt.

7. Dip each potato patty into the egg wash, ensuring it is fully coated.

8. Gently slide the patties into the hot oil. Fry for about 2-3 minutes on each side until the exterior is golden brown and a 'lacy' egg crust has formed. Drain on a wire rack and serve warm with sambal kicap.

Notes

Questions