The best begedil you will ever make! Discover the secrets to irresistible, authentic Singapore and Malaysian fried potato patties with this easy-to-follow recipe.
My most favourite things to eat in the world are these: Begedil! Or potato patties. Begedil, also known as potato patties, is a mouthwatering treat that combines the humble potato with a blend of aromatics and herbs, resulting in crispy, tender bites that are irresistibly flavourful. And my mom makes the absolute best ones! In this post, I’ll show you the way my Mom makes it, and how year-after-year it’s the one dish that everyone coming over will ask for.
While begedil is the most common name for this dish in Singapore and Malaysia, it is also known as “perkedel” or “perkedel kentang,” in Indonesia.
Table of Contents
- Why People Will Love This Begedil Recipe
- Key Ingredients for Begedil
- Key Steps to Making Begedil
- How to Serve Begedil
- How to Store and Meal Prep Begedils
- Begedil Reheating Instructions
Why People Will Love This Begedil Recipe
- Incredibly Satisfying: This is a gorgeous texture – crispy on the outside, soft on the inside texture!
- Easy to Make: Simple and easy-to-follow recipe that’s perfect for both beginner and seasoned cooks alike.
- Versatile: Begedil can be enjoyed as an appetizer, side dish, or even as a hearty snack.
- Crowd Pleaser: Kid-friendly and family-approved, making it a crowd-pleaser for gatherings and potlucks.
Is this Mom’s Secret Recipe?
I always call this my Mom’s secret recipe, because I’ve NEVER tasted any as full bodied in flavour, and as layered as the way my Mom makes it. Soft potatoes with a robust meaty flavour, freshness from herbs and just a tinge of nutmeg, just enough to make you feel some kind of special everytime you bite into a morsel of begedil.
The begedils that you buy in stalls these days are more simpler than this. Meat is rarely used, and definitely not ground nutmeg – or at least I’ve never tasted store-bought begedils with this distinct flavour.
When I asked my Mom for permission to post this recipe, she looked at me incredulously and pish-poshed; “It’s not a secret recipe! This is the traditional way; it’s just not done this way anymore these days.”
There you go.
Mom’s Tips and Tricks
- Fry the potatoes to get the best flavour.
- For quicker mashing, my Mom uses the blender or food processor.
- Pan fry over low heat for 2-3 minutes on each side. Low heat will prevent any overcooking… and oil splatters! Mom: “Don’t stand there and stare at the begedil. Set timer and leave it alone, go do other things.”
- Form smaller potato patties – they are easier to handle when pan frying, and “they look so cute!”
Key Ingredients for Begedil
- Potatoes: 1 kg, peeled and sliced.
- Ground Beef (daging cincang): Adding beef mince turns the begedil into a luxury dish.
- Nutmeg (buah pala): If there is a secret ingredient in Begedil, it’s this! This adds a lovely note to the begedil – the ‘missing flavour’ in most potato patties that you buy. We use freshly grated nutmeg, but ground nutmeg will work as well. According to my Mom however, “ground nutmeg is not as potent as freshly grated. But if you add too much to match the flavour, often the smell gets too strong. We want good flavour, but with a subtle aroma.”
- Fresh Herbs: Parsley (daun sup) adds freshness and aroma to the potatoes! My mom insists on parsley and nothing else, but you can substitute with cilantro (coriander leaves) and spring onions (scallions/green onions).
- Fried Shallots (bawang goreng): You can make them from scratch, but save yourself the trouble and use storebought ones. They’re cheap, easily available, and perfectly seasoned every time.
- Salt: To season
- Eggs: 2, beaten, for binding.
- Vegetable oil: For frying.
Key Steps to Making Begedil
1. Prep Ingredients
Peel and cut potatoes to slices about 1-cm thick.
Finely chop parsley.
2. Dry Fry Beef
Place pan over medium heat, and add ground beef. NO OIL NEEDED! Continuously stir fry the minced beef until cooked, about 4-5 minutes, or until all any liquid has cooked off and the surface has browned all over.
Do not overcook the beef, and do not allow the beef to have crust. Remove from pan and set aside.
3. Cook Potato Slices
Using the same pan, add enough oil to deep fry the potato slices. Since the potatoes are cut into slices, it’s easier to deep fry with just a bit of oil! Work in batches and fry until the potatoes are soft, about 3-4 minutes. Do not overfry until they become crisps!
NOTE: Even though my mom insists on frying them, you can also boil the potatoes until soft.
4. Mash Potatoes
Add potatoes to a large mixing bowl, and mash with a potato masher – or your mashing method of choice. Basically we are turning this into potato mash! For quicker mashing, use a food processor.
I find that it’s not necessary to completely mash the potatoes – you can work it further with your hands in the next step.
5. Combine and Mix!
To the mash potatoes, add all of the other ingredients – toasted beef, chopped parsley, fried shallots, freshly grated nutmeg or ground nutmeg, and salt to taste. Give everything a good mix. I like using my hands to do this, not only do I get a well-combined mashed potato, I can also further mash any potatoes that fell through the cracks in the previous steps.
Give the mashed potatoes a taste test; if it tastes good, it’s ready for the next step!
6. Shape Potatoes
Time to shape the potatoes into patties! The size is up to you, but my Mom likes to keep them smaller and bite-sized, about 1-inch in width. This makes them easier to cook and handle.
NOTE: This recipe will make about 35 to 38 pieces.
Grab about 2 tablespoons’ worth of mashed potatoes, and squeeze it in your palm a few times to squeeze out any excess air. This makes the begedil more compact and hold its shape. Then roughly shape into a ball and gently press down to create discs. Set aside.
Repeat until all the mashed potatoes are used up.
7. Coat and Fry Begedil
Add enough oil to a pan and place over low heat.
Crack an egg in a bowl and beat.
Dip each begedil into the egg mixture to coat.
Carefully add to the oil and let it pan fry for about 2-3 minutes on each side until crisp and golden brown.
8. Serve and Enjoy!
Once begedil is golden brown, remove from pan. Place on paper towels to drain excess oil.
Best served while hot!
How to Serve Begedil
- Pair with steamed rice and a variety of side dishes for a hearty Singaporean and Malaysian meal. This is especially a fantastic addition to Nasi Lemak!
- Enjoy as a snack on its own! I love munching on these while watching your favorite shows or movies.
How to Store and Meal Prep Begedils
Even though Begedils are easy to make, they don’t exactly take a short time to prepare.
The good news is that they are great for meal prep!
How to Meal Prep
Make all your begedils up until the egg coating step (Step 6).
Layer in a tupperware, making sure the patties don’t touch. Use baking paper to layer before stacking so the begedils don’t stick to each other. Then freeze for whenever you’re ready to use!
Thaw your begedils overnight, coat the begedils in egg and pan fry as per recipe.
Begedil Reheating Instructions
There are two ways of reheating begedils:
1. Air Fryer
To reheat your begedils, simply add to the air fryer. Reheat for 5 minutes at 160°C (320°F) and enjoy your hot and cripy begedils!
2. Flash Frying
Quickly fry (pan fry or deep frying is fine) for just 30 secs to 1 minute. This will immediately crisp up the begedils.
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Begedil (Mom’s recipe!) | Malaysian Potato Patties
30
servings30
minutes30
minutesThese are the best begedils you will ever make! Discover the secrets to irresistible authentic begedils with this easy-to-follow recipe.
Keep the screen of your device on
Ingredients
1 kg potatoes
300 g minced beef
1/2 cup chopped parsley or cilantro
1/4 cup fried shallots / bawang goreng
1/2 tsp salt, or to taste
1/2 nutmeg, grated or 1 tsp nutmeg
1 -2 eggs, enough to coat
- To Fry
250 ml vegetable oil if frying potatoes instead of boiling
- To Boil
1 large pot of water
Directions
- Ingredient Prep
- Peel and slice potatoes to about 1-cm thick. Finely chop parsley and cilantro.
- Dry toast beef for about 3-4 minutes, until the surface is brown. Remove from pan.
- Using the same pan, add oil. Deep fry sliced potatoes until soft, about 3-4 minutes, and remove from pan. Do not fry to a crisp!
If boiling, boil until potatoes are soft. Drain. - Making the Begedil Mash
- Mash potatoes to a pulpy consistency.
- To the mashed potatoes add cooked minced beef, chopped parsley or herbs, fried shallots, salt to taste, and grate in nutmeg. Mix to combine well.
- Shaping the Begedil
- Shape potatoes into patties. Grab about 2 tablespoons worth of mashed potato. Squeeze in palm of the hands a few times to remove any air and compact the potatoes. This will let them keep shape better. With fingers, roughly shape into a ball, and gently flatten to get a disc shape. Set aside. Repeat until all the potatoes are used up.
- Pan Fry the Begedil
- Beat an egg in a bowl. Add each begedil to the egg mixture to coat.
- To a pan, add oil and place over low-medium heat. Once hot, add coated begedils to the pan. Let the begedils pan fry for about 2-3 minutes on one side before turning over to the other side to even brown for another 2-3 minutes.
- Once begedils are crisp and golden brown all over, remove from the pan. Place on paper towels to drain excess oil. Best served while hot!
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