Begedil

Begedil is usually served as a side dish with soto, mee sup or sup tulang. It's a very famous side dish in Nasi Padang. Begedil is easy to prepare in advance and is one recipe that can help you utilize any leftover grilled fried chicken. Everything is shredded and added to a mixture of mashed potatoes, chopped spring onion, garlic and seasoning. The trick to a good begedil is to not overcook your potatoes (so par boil is best) as your patties will become too soft for the frying later.

No Pork

Difficulty: Easy

Preparation: 10 min
Cook: 20 min
Clean up: 10 min

Steps: 2 steps
10 Ingredients

Difficulty: Easy
Steps: 2 steps
10 Ingredients

Preparation: 10 min
Cook: 20 min
Clean up: 10 min

Instructions

Combine filling and mold into patties
- In a bowl, mashpotatoes that are semi steamed. Addminced beef, chopped spring onions, minced garlic, cumin, salt, pepper and 1 egg. Mix well
- In a small bowl, crack two eggs and add in a dash of water. Set aside
- Mold begedil mixture into golf ball sized patties and set aside

Deep fry patties
- To cook, add oil into a wok and heat it up. Dip the patties into the egg mixture and slowly add it to hot oil and fry until golden brown
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Name: Begedil
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H20M0S
Total time: P0Y0M0D0H30M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 300 g minced beef; 4 potatoes (semi steamed); 1 spring onion; 2 garlic cloves; 1/2 tsp cumin; sea salt; pepper; 2 eggs; 1 cup water; 2 cups oil (for frying)