Friday, 22 November 2013

Begedil (Potato Cutlets)

Begedil needs no introduction at all. Besides serving it with soto ayam or rice, it can also be eaten as a snack! I made these to go with the soto ayam, the recipe is coming up next...

If you don’t want to consume the begedil within the day, you may store the shaped begedil in the fridge. When you want to eat it, dip it in the egg & fry it.

Begedil ( Potato Cutlets)

1 kg potato
200g ground beef
1 tsp ground black pepper
1 tbsp chopped spring onion & celery
1 tbsp fried shallots
pinch of nutmeg
salt to taste
2 eggs (beaten)
oil for frying

  1. Peel & slice potatoes about ½ cm thick. Deep fry until cook. Once cooked, remove from frying pan & place on kitchen paper towel to drain oil. Then mash when still warm. Put the mashed potato in a mixing bowl. Set aside.
  2. Place ground beef in a pan & cook on medium fire until it’s cooked & almost dry. Remove from fire & add to the mashed potato. 
  3. Add in ground black pepper, chopped spring onion & celery, fried shallots, nutmeg powder & salt. Mix well.
  4. Take a small amount of the potato mixture & form into a ball. Then flatten it slightly. Do the same with the rest until finish.
  5. Pour some oil into a frying pan (preferably a flat one), about 1-cm deep. Dip a piece of the begedil into the beaten egg until well coated & fry until golden brown.
  6. Once cooked, place the begedil on a plate lined with paper kitchen towel to drain the oil. Serve.

1 comment:

Gee® said...

favourite ni...nak sikit!

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